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Apple-Brandy Carrot Cake

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  • Prep 45 min
  • Total 5 hr 20 min
  • Servings 16
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A cake mix jumpstarts this loaded carrot cake. The cake is brandy-soaked in true southern style.
By Betty Crocker Kitchens
Updated Jun 20, 2005
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Ingredients

Carrot Cake

  • 1 cup brandy
  • 3 medium apples, peeled and diced (about 3 1/2 cups)
  • 1 cup golden raisins
  • 1 cup chopped pecans, if desired
  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • 1/2 cup butter or margarine, softened
  • 1/2 cup water
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice or ground cloves
  • 3 eggs

Brandy Sauce

  • 1/4 cup butter or margarine
  • 1/4 cup packed brown sugar
  • 2 tablespoons milk
  • 2 tablespoons brandy

Steps

  • 1
    In large bowl, pour 1 cup brandy over apples, raisins and pecans; let stand 1 hour.
  • 2
    Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In large bowl, beat cake mix, butter, water, nutmeg, allspice and eggs with electric mixer on low speed 2 minutes. Stir in apple mixture. Pour into pan.
  • 3
    Bake cake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
  • 4
    Meanwhile, in 1-quart saucepan, heat all Brandy Sauce ingredients to boiling over medium heat, stirring occasionally. Boil 2 minutes, stirring constantly.
  • 5
    Prick top of cake several times with fork. Pour Brandy Sauce over warm cake. Cool completely, about 2 hours. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use whiskey or apple juice in place of the brandy in this spirited cake.
  • tip 2
    This brandy-soaked cake is dripping with flavor! To make sure the Brandy Sauce doesn't drip onto your counter, place the wire rack on top of a sheet of waxed paper to catch any drips.

Nutrition

Nutrition Facts are not available for this recipe
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