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Cream together the butter, brown sugar, and vanilla extract well.
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Add the corn syrup and again beat well.
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Beat in the eggs, one at a time, beating well after each addition.
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Blend in the apple sauce.
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Sift together the flour, baking powder, cinnamon, nutmeg and cloves.
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Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
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Pour into the prepared pan and bake for 45 -55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pans for 10 -15 minutes before inverting the cake onto a serving plate.
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Note: Depending on the size of your bundt pan and the size of the apples in the recipe, you may have a little extra batter which can be baked in a couple of muffin tins if necessary. Don’t fill a bundt pan more than an inch from the top of the pan. Most regular tube pans should be large enough for this cake.