Martha adapted this recipe from one in her first book, Entertaining.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

180 Ratings
  • 5 star values: 34
  • 4 star values: 25
  • 3 star values: 62
  • 2 star values: 47
  • 1 star values: 12
Rating: Unrated
09/24/2015
This recipe turns out perfectly if you increase the eggs to 5 -- it is not crumbly and the texture comes out as shown on the video. I substituted dried cranberries for the currants, and it was delicious. Golden raisins would probably be a good substitute as well. Tastes very much like a Christmas fruitcake.
Rating: 1 stars
03/14/2015
Really disappointed. I baked the cake for 5 m less than called for and it was/is, as other reviewers noted, very crumbly. Typically, I share my baked goods with neighbors but not this time. It also has way too many currents/raisins. I will not be making this again. I will try her lemon bundt cake next.
Rating: Unrated
02/14/2015
I followed the recipe exactly and, like the other reviewer, it is definitely crumbly and barely holds together when it is sliced. The overall texture is fine and flavor is absolutely outstanding so I may make it again and add an egg to see if it will hold together a little better.
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Rating: Unrated
01/18/2015
I made this recipe three times and used the Nordic bunt pain featured. The three cakes were crumbly. Such a disappointment!