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Ingredientes
- 2 2/3 c. all-purpose flour sifted
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp grnd cloves
- 1/2 tsp freshly-grated nutmeg
- 1 1/2 c. coarsely-minced walnuts
- 1 1/2 c. currants
- 3/4 c. unsalted butter
- 1 1/2 c. dark brown sugar
- 2 lrg Large eggs
- 1 1/2 c. applesauce
- 1 1/2 c. dark brown sugar
- 1 c. heavy cream
- 3 Tbsp. unsalted butter
- 1 tsp pure vanilla extract
Direcciones
- Heat oven to 350 degrees. Butter a 3-qt Bundt pan very well. Sift dry ingredients. Combine walnuts and currents in a medium bowl. Add in about 2 Tbsp. flour mix to nut mix and toss to coat; set aside.
- Cream butter in bowl of an electric standing mixer, using the paddle attachment. Add in dark brown sugar and beat on medium speed till light and fluffy, about 5 min. Beat in Large eggs, one at time. Add in applesauce and mix to combine. Slowly add in dry ingredients, mixing till just combined. Mix in the nuts and currents.
- Transfer to prepared pan; shake to level batter. Bake for 55 to 60 min. Let cold in pan 5 min. Remove from pan and transfer to a cooling rack to cold 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 min. Remove cover and continue to cook till a candy thermometer registers 240 degrees (soft-ball stage), about 8 to 10 min. Remove from heat and add in butter and vanilla, stirring to combine. Let cold 5 min. Beat frosting with a hand-held mixer on high speed till thick and creamy, about 3 to 4 min. Take care not to overbeat or possibly the icing will begin to crystallize. (
- Makes about 2 1/2 c.)
- Serves 8 to 10.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 824 | |
| Calories from Fat 254 | 31% |
| Total Fat 28.9g | 36% |
| Saturated Fat 17.59g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 507mg | 21% |
| Potassium 467mg | 13% |
| Total Carbs 138.91g | 37% |
| Dietary Fiber 3.7g | 12% |
| Sugars 102.82g | 69% |
| Protein 7.69g | 12% |
