Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　Active time: 20 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 2 (9-inch) cakes, serving 16

　　1 cup dried currants

　　1/3 cup brandy

　　3 cups all-purpose flour

　　2 teaspoons ground cinnamon

　　2 teaspoons ground allspice

　　1/2 teaspoon ground cloves

　　1 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　1 stick (1/2 cup) unsalted butter, softened

　　1/2 cup vegetable shortening

　　2 cups sugar

　　3 large eggs

　　1 teaspoon vanilla

　　2 cups plain applesauce

　　

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.

　　Cooks' note:

　　•Cakes keep, covered, at cool room temperature 4 days.