Active time: 20 min Start to finish: 1 1/2 hr
•Cakes keep, covered, at cool room temperature 4 days.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 2 (9-inch) cakes, serving 16
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Grease 2 (9-inch) cake pans and line bottoms with wax paper or parchment paper. Grease paper and dust pans with flour, knocking out excess.
Step 2
Heat currants and brandy in a small heavy saucepan over low heat until currants are plumped, about 3 minutes, then cool.
Step 3
Sift together flour, cinnamon, allspice, cloves, baking soda, and salt.
Step 4
Beat together butter, shortening, and sugar in a large bowl with an electric mixer until combined well, then beat in eggs and vanilla. With mixer at low speed, alternately beat in flour mixture and applesauce in 3 batches. Fold in currants with brandy remaining in pan.
Step 5
Divide batter between cake pans and bake in middle of oven until a tester inserted in center comes out clean, about 45 minutes.
Step 6
Cool cakes in pans on a rack 15 minutes. Invert onto rack and cool to warm or room temperature.
