from Baking, From My Home To Yours by Dorie Greenspan
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup store-bought apple butter- spiced or plain
2 medium apples, peeled, cored and grated
1 cup pecans or walnuts, chopped
1/2 cup plump, moist raisins (dark or golden)
Confectioners’ sugar for dusting (optional)
For the Icing (optional):
1/3 cup confectioners’ sugar
About 2 tablespoons fresh orange or lemon juice
Center a rack in the oven and preheat to 350ºF. Butter a 12 inch Bundt pan. If your pan is not nonstick, dist the interior of the pan with flour and tap out the excess. Don’t place the pan on a baking sheet- you want the oven’s heat to circulate through the inner tube.
Whisk together the flour, baking powder, baking soda, spices, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick and pale. Add the eggs one at a time, beating for 1 minute after each addition; you’ll have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter- don’t worry if it curdles the batter. Still on low, add the grated apple and mix completely to blend. Add the dry ingredients, mixing only until the disappear into the batter. Using a rubber spatula, fold in the nuts and raisins. Turn the batter into the bundt pan and smooth the top of the batter with the rubber spatula.
Bake for 50-55 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.
If you’re not going to ice the cake, you can dust it with confectioners’ sugar just before serving.
To make the optional icing: Put the confectioners’ sugar in a small bowl and stir in a squirt or two of either orange or lemon juice. Keep adding the juice a little at a time until you have an icing that falls easily from the tip of a spoon. Drizzle the icing over the top of the cake, letting it slide down the curves of the cake in whatever pattern it makes. Let the cake stand until the icing dries, a matter of minutes, before slicing.