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Ingredients

 
½ cup golden raisins
½ cup dried cherries
cup dried apricots, chopped
cup orange juice
1 cup applesauce
2 teaspoons grated orange rind
2 teaspoons pure vanilla extract
1½ cups granulated sugar
¾ cup butter softened
large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
teaspoon ground nutmeg
4 JUSTIN’S® Dark Chocolate Covered Peanut Butter Cups, chopped
Cream Cheese Glaze
4 ounces cream cheese, cubed and softened
2 fluid ounces powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Candied Bacon
½ cup firmly packed light brown sugar
½ teaspoon cinnamon
1 (16-ounce) package HORMEL® Black Label thick-cut bacon

Directions

  1. Heat oven to 350°F. Grease and flour 12-cup bundt cake pan.

  2. In medium bowl, combine raisins and next 6 ingredients; cover and let stand 30 minutes.

  3. In mixing bowl of stand mixer, using paddle attachment add butter and beat at medium speed 1 minute. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition.

  4. In medium bowl, combine flour and next 5 ingredients. Add flour mixture to butter mixture alternatively with raisin mixture, starting and ending with flour mixture, just until blended. Stir in chopped peanut butter cups. Transfer mixture to prepared cake pan.

  5. Bake on middle rack, 1 hour 10 minutes or until cake tester comes out clean when inserted into center of cake. Let stand 10 minutes. Turn cake out onto cake plate and let cool completely. Spoon Cream Cheese Glaze over cake and top with Candied Bacon.

For the Cream Cheese Glaze

  1. In large bowl, using electric mixer, combine cream cheese and remaining ingredients until smooth.

For the Candied Bacon

  1. Heat oven to 350°F.

  2. In shallow plate, stir together brown sugar and cinnamon. Dredge bacon slices in sugar mixture, pressing to adhere. Place slices on lightly greased wire rack, side by side, over a jellyroll pan.

  3. Bake 45 to 50 minutes or until crisp. Let cool completely and finely chop.