½ cup whiskey (or you could substitute apple juice)
1 tablespoon vanilla
½ cup buttermilk
1 cup chopped, toasted pecans
1 cup peeled, cored, and chopped apple (about 1 average size apple)
Instructions
Heat oven to 350F. Set rack in the center of the oven.
Sift together twice: the flour, baking powder, baking soda, salt, espresso powder, cinnamon, nutmeg, ginger, and cardamom. Remove 2 tablespoons of flour mixture and toss it in a small bowl with the chopped apple. Set aside.
In a large bowl, beat together the oil, eggs, brown sugar, white sugar, and molasses for 2 minutes.
Add the whiskey and vanilla and beat well.
Alternately add the dry ingredients and buttermilk, beginning with the dry ingredients and ending with the buttermilk, adding one-third of each at a time. Beat on low with each addition, just until incorporated. Don't over beat!
Fold in pecans and chopped apple.
Grease and flour (or use a flour/oil combination spray like Baker's Joy) a bundt pan. Spoon batter evenly in pan an place in preheated oven.
Bake for approximately 50-55 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the cake.
Cool on a rack for 10 minutes, then turn cake out to cool.
This cake is delicious when served barely warm with a dollop of whipped cream or ice cream.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3106