- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each ground cloves, ground ginger, and 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
- 1/3 cup Calvados (apple brandy) or applejack
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 6 strips (3×1/2-inch) lemon zest
- Confectioners' sugar, for dusting
- Preheat the oven to 350°F. Butter and flour a 12-cup bundt pan.
- Using a fork, combine flour, baking powder, spices, baking soda, and salt in a bowl. In another bowl, combine apples, raisins and walnuts; add 3 tablespoons of flour mixture and toss to coat. 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 blended. Stir in reserved fruit-nut mixture. Pour batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the cake comes out clean, about 1 hour. Let cake cool, still in the pan, for 1 hour.
- Combine syrup ingredients in a saucepan; heat to a simmer. When sugar dissolves, remove from heat; set aside for 15 minutes.
- Unmold the cake onto a serving platter. Prick it all over with a wooden skewer. Strain the syrup (discarding lemon zest) and brush the cake with the syrup until it has been absorbed. Before serving, dust the top with confectioners' sugar.