SPICED UP APPLE CAKE

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
Pinch of salt
3 cups peeled and finely diced tart apples
1/3 cup raisins
1/3 cup chopped walnuts
3/4 cup unsalted butter, at room temperature
1 1/2 cups packed dark brown sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup buttermilk
1/2 cup applesauce

For the syrup:

1/3 cup Calvados (apple brandy) or applejack
2 tablespoons sugar
1 teaspoon fresh lemon juice
6 strips (3-by-1/2 inch) lemon peel
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan or a
12-cup bundt pan.

Using a fork, combine the flour, baking powder, spices, baking soda
and salt in a bowl.

In another bowl, combine the apples, raisins, and walnuts; add 3
tablespoons of the flour mixture. Toss to coat the fruit and nuts.
Set aside.

Combine the butter, brown sugar and vanilla in a mixing bowl; cream
until the mixture is light and creamy. Beat in the eggs one at a
time. Stir in the buttermilk and applesauce.

Slowly add the remaining flour mixture to the butter mixture, beating
until just blended. Stir in the reserved fruit and nut mixture. Pour
the batter into the prepared pan and smooth the top.

Bake until a toothpick inserted in the cake comes out clean, about 1
hour. Let the cake cool, still in the pan, for 1 hour.

Combine all the syrup ingredients in a small saucepan; heat just to a
simmer. When the sugar has dissolved, remove pan from the heat and
set aside for 15 minutes.

Unmold the cake and place it on a serving platter. Prick the cake all
over with a wooden skewer. Strain the syrup (discarding the lemon
peel), then brush the top and sides of the cake with syrup until it
has been absorbed. Before serving, dust the top of the cake with
confectioners' sugar.