Sticky Spiked Double-Apple Cake With A Brown Sugar-Brandy Sauce

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1 cup Lexia, Muscat, or sultana raisins

1/3 cup brandy

1 cup unsulphured dried apple slices (if only rings are available, cut them in half)

1/2 cup granulated sugar

2 cups all purpose flour, sifted

1-1/2 teaspoons baking soda

1/8 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves (preferably freshly ground)

1-1/2 cups tightly packed dark brown sugar

2 large eggs, lightly beaten

1 cup unsalted butter, melted and cooled

3/4 cup coarsely chopped pecans, toasted

2 medium sized tart cooking apples, such as Northern Spy or Rome Beauty, one peeled, one unpeeled, both cored and cut into 1/2 inch pieces

1/3 cup unsalted butter, cut into small pieces

1 cup tightly packed dark brown sugar

1/3 cup granulated sugar

2/3 cup heavy cream (36%)

2-1/2 tablespoons brandy

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