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Apple-Brandy Carrot Cake
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Prep Time:
45 minutes
Total Time:
5 hours 20 minutes
Brandy-infused carrot cake using cake mix for a delicious Southern treat.
Ingredients:
  • 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
  • 1/4 cup butter or margarine
  • 1/4 cup packed brown sugar
  • 2 tablespoons brandy
Instructions:
  • Combine 1 cup brandy with apples, raisins, and pecans in a large bowl and allow to sit for 1 hour.
  • Preheat the oven to 350°F. Grease and flour a 10-inch angel food cake pan. In a large bowl, mix cake mix, butter, water, nutmeg, allspice, and eggs with an electric mixer on low speed for 2 minutes. Gently fold in the apple mixture, then pour the batter into the prepared pan.
  • Bake the cake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then remove it from the pan onto a wire rack.
  • In a 1-quart saucepan, bring all Brandy Sauce ingredients to a boil over medium heat, stirring occasionally. Let it boil for 2 minutes, stirring constantly.
  • Using a fork, pierce the top of the cake multiple times. Pour the delectable Brandy Sauce over the warm cake. Allow it to cool completely for around 2 hours before loosely covering and storing.

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