SWEET DREAMS | 1, 2, 3

SPICED APPLE CAKE 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

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.

Heat currants and brandy in a small heavy saucepan over low heat until currants are plumped, about 3 minutes, then cool.

Sift together flour, cinnamon, allspice, cloves, baking soda, and salt.

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.

Divide batter between cake pans and bake in middle of oven until a tester inserted in center comes out clean, about 45 minutes.

Cool cakes in pans on a rack 15 minutes. Invert onto rack and cool to warm or room temperature.

Makes 2 (9-inch) cakes.

COOKS' NOTE: Cakes keep, covered, at cool room temperature 4 days.

PARISIENNE APPLES WITH CALVADOS BUTTER

These apples are a perfect garnish for the spiced apple cake and they're terrific as a topping for ice cream, too.

2 large tart apples such as Granny Smith
1/3 cup Calvados butter (recipe follows)

Peel apples and cut into balls with a melon-ball cutter (any size).

Heat Calvados butter in a nonstick skillet over moderate heat until foam subsides, then cook apples, shaking skillet occasionally, until just tender, about 3 to 5 minutes. Serve immediately.

Makes enough to garnish 8 desserts.

CALVADOS BUTTER

This recipe yields more than is needed for the Parisienne apples (above). Use the remainder on pancakes or waffles, or as a flavorful boost for hot cereal.

1/2 vanilla bean, split lengthwise
1 stick (1/2 cup) unsalted butter, softened
6 tablespoons sugar
1/2 teaspoon finely grated fresh orange zest
1/4 cup Calvados or applejack brandy

Scrape seeds from vanilla bean into a bowl and beat together with butter, sugar, and zest with an electric mixer. Add Calvados in a slow stream, beating until incorporated.

Makes about 1 3/4 cups.

COOKS' NOTE: Calvados butter keeps, covered and chilled, 2 weeks.

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