Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For a milder apple flavor, use regular brandy.

Sidney Fry, MS, RD
Recipe by Cooking Light December 2012

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

hands-on:
25 mins
total:
2 hrs
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 3 ingredients and 1/2 cup brandy in a medium glass bowl. Microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.

  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through allspice) in a bowl; stir well.

  • Place 4 tablespoons butter, oil, granulated sugar, and 1/2 cup brown sugar in a bowl; beat with a mixer at medium speed until blended. Add eggs and egg white, one at a time, beating well after each addition. Add ginger and orange rind; beat 30 seconds. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in cherry mixture, apple, pear, and pecans.

  • Spoon batter into a 10-inch Bundt pan coated with baking spray; smooth top with a spatula. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 20 minutes on a wire rack. Remove from pan; cool completely.

  • Combine remaining 1/4 cup brandy, remaining 1/4 cup brown sugar, and remaining 1 tablespoon butter in a small saucepan over medium heat; bring to a boil. Cook 2 minutes or until reduced to 1/4 cup, stirring well. Drizzle over cake.

Nutrition Facts

283 calories; fat 8.9g; saturated fat 2.9g; mono fat 3.7g; poly fat 1.6g; protein 4.2g; carbohydrates 42.4g; fiber 2.8g; cholesterol 33mg; iron 1.3mg; sodium 202mg; calcium 59mg.
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