Frosted Apple Spice Cake

Ingredients:

3 cups sifted flour
3/4 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon freshly-grated nutmeg
1 1/2 cups coarsely-chopped walnuts
1 1/2 cups currants
3/4 cup unsalted butter
1 1/2 cups dark brown sugar
2 large eggs
1 1/2 cup applesauce

BOILED CARAMEL ICING (prepared from the following)
1 1/2 cups dark brown sugar
1 cup heavy cream
3 tablespoon unsalted butter
1 teaspoon pure vanilla extract


Heat oven to 350 F . Butter a 3-quart Bundt pan very well. Sift dry ingredients. Combine walnuts and currents in a medium bowl. Add about 2 tablespoons flour mixture to nut mixture and toss to coat; set aside.

Cream butter in bowl of an electric standing mixer, using the paddle attachment. Add dark brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at time. Add applesauce and mix to combine. Slowly add dry ingredients, mixing until just combined. Fold in the nuts and currents.

Transfer to prepared pan; shake to level batter. Bake for 55 to 60 minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a cooling rack to cool completely. Frost with boiled caramel icing.

BOILED CARAMEL ICING: In a medium saucepan, combine sugar and heavy cream. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue to cook until a candy thermometer registers 240 F (soft-ball stage), about 8 to 10 minutes. Remove from heat and add butter and vanilla, stirring to combine. Let cool 5 minutes. Beat frosting with a hand-held mixer on high speed until thick and creamy, about 3 to 4 minutes. Take care not to overbeat or the icing will begin to crystallize.

Yeilds about 2 1/2 cups

Serves 8 to 10.