3/4 c Corn oil
1/2 c Butter or margarine; soften
2 1/4 c Granulated sugar
1/2 c Unsweetened cocoa powder
==firmly pack 2 ts Cinnamon; ground
1/2 ts Nutmeg; grated
1/2 ts Allspice; ground
5 Eggs
2 1/2 c Cake flour
1 ts Baking soda
1 ts Salt
3 c Green apples, peeled; diced
1/2 c Currants or raisins
1 c Powdered sugar
1/4 c Brandy
Recipe by: 365 Great Chocolate Desserts – ISBN
1. Preheat oven to 350F. Generously grease a 12-cup bundt
pan. 2. In a large bowl, beat together oil, butter, and
granulated sugar with an electric mixer on medium speed until well blended, about 2 mins. With mixer on low, beat in cocoa, 1 tsp cinnamon, nutmeg, and allspice. With mixer on medium, add eggs, one at a time, beat well after each addition. 3. Sift together flour, baking soda, and salt. Add to
chocolate mixture, beating only enough to combine. Stir in apples and currants. Turn batter into prepared pan and spread evenly. 4. Bake 55 to 60 mins, or until a cake tester inserted in
center comes out clean. Let cool in pan 20 mins, then unmold onto a rack to cool completely. 5. Meanwhile, prepare glaze: In a small bowl, whisk
together powdered sugar, remaining 1 tsp cinnamon, and brandy until smooth. Drizzle over cool cake, letting some run down side. Serve warm or at room temperature. —–