Instructions: Heat oven to 350 degrees. Butter a 3-quart Bundt pan very well. Sift dry ingredients. Combine walnuts and currents in a medium bowl. Add about 2 tablespoons flour mixture to nut mixture and toss to coat; set aside.

Cream butter in bowl of an electric standing mixer, using the paddle attachment. Add dark brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at time. Add applesauce and mix to combine. Slowly add dry ingredients, mixing until just combined. Fold in the nuts and currents.

Transfer to prepared pan; shake to level batter. Bake for 55 to 60 minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a cooling rack to cool completely. Frost with boiled caramel icing.

BOILED CARAMEL ICING: In a medium saucepan, combine sugar and heavy cream. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue to cook until a candy thermometer registers 240 degrees (soft-ball stage), about 8 to 10 minutes. Remove from heat and add butter and vanilla, stirring to combine. Let cool 5 minutes. Beat frosting with a hand-held mixer on high speed until thick and creamy, about 3 to 4 minutes. Take care not to overbeat or the icing will begin to crystallize. (

Makes about 2 1/2 cups)

Serves 8 to 10.

Cuisine: "Mexican"

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