Ingredients
3/4 cup (1 1/2 stick) unsalted butter
1 1/2 cup firmly packed light-brown sugar
2 large eggs
1 1/2 cup raisins
1 1/2 cup currants
1 1/2 cup coarsely chopped walnuts
2 2/3 cups cake flour
3/4 teaspoon coarse salt
3/4 teaspoon ground cloves
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1 1/2 cup thick applesauce, warmed
Preparation
Preheat oven to 350 degrees. Butter and flour a 12-cup nonstick Bundt pan. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; add eggs and beat well.
Combine the raisins, currants, and walnuts in a small bowl. Sprinkle with a tablespoon of flour and toss to coat to prevent sinking during baking. Whisk remaining flour with other dry ingredients in a medium bowl. Beat flour mixture into butter mixture alternating with applesauce. Reduce to low speed and beat in raisins, currants, and nuts. Pour batter into prepared pan and bake until a cake tester inserted into the center comes out clean, about 60 minutes.
Remove from oven and let cool in pan 5 minutes before turning out onto a wire rack to cool completely.
