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  1. Preheat the oven to 350°F. Grease a 10", 10- to 15-cup capacity tube pan or bundt-style pan.

  2. Beat together the butter, oil, sugar, cake enhancer, spice, salt, and baking powder until light and fluffy, about 4 to 5 minutes.

  3. Add the eggs one at a time, beating after each addition until the batter looks fluffy. Scrape the bottom and sides of the bowl.

  4. Beat in half the flour, then the cherry concentrate (or 1/4 cup (64g) applesauce). Scrape the bottom and sides of the bowl, then beat in the remaining flour and the applesauce.

  5. Fold in the apples and nuts. Spoon the batter into the prepared pan.

  6. Bake the cake for 55 to 65 minutes, until a cake tester inserted into the center comes out clean.

  7. Remove the cake from the oven, and cool for 10 minutes before turning out of the pan.

  8. Make the glaze by stirring all the ingredients in a small saucepan over low heat until the sugar dissolves. Brush on the warm cake. Allow the cake to cool completely before slicing. Want to add a thick icing like the one on the cake pictured above? See "tips," below.

Tips from our Bakers

  • You can also make this recipe into two smaller Bundt cakes, using half-size Bundt pans. You'll either need two pans, or will need to bake the cake in two batches. If you have a scale, you'll use 32 3/4 ounces of batter for each pan. Bake these half-sized cakes for 45 to 50 minutes, tenting with foil for the last 10 to 15 minutes if the cake is getting too dark for your liking. You may also want to double the amount of glaze, to be sure you have enough for two cakes. Yield: 2 half-sized Bundt cakes.
  • Here's a recipe for thicker icing, one that can either substitute for the glaze or supplement it. Mix together 1 cup (113g) confectioners' sugar, sifted; a pinch of salt, 1/4 teaspoon vanilla extract, and 1 to 2 tablespoons milk or cream, enough to make a thick but pourable glaze. Drizzle glaze atop the cooled cake.