Preheat oven to 350F.

Spray a 12-inch Bundt pan with Baker's release spray and set aside.

In a bowl of an electric mixer fitted with a paddle attachment, cream the butter with the granulated sugar until smooth.

Add vanilla, eggs (one at a time) and buttermilk.

In a separate mixing bowl, stir together the flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg.

Add 1 cup of the flour to the apples, walnuts and raisins and toss to coat.

Gradually add the remaining dry ingredients to the wet mixture, leaving apples aside for a sec.

When it forms a nice smooth batter, turn off the mixer and fold in the apples by hand using a spatula.

Spread the batter into your prepared cake pan.

Bake in the preheated oven for about 60 minutes or until you can insert and remove a toothpick without wet batter clinging to it.

Cool the cake in the pan for fifteen minutes before turning out to finish cooling on a wire rack.

When the cake has sufficiently cooled, begin preparing the glaze.

Melt the butter in a small saucepan and add the apple cider and brown sugar, whisking to dissolve.

Bring mixture to a boil, and whisk, stirring constantly, for 3 minutes.

Remove pan from heat and stir in the heavy cream.

Immediately drizzle over the cake because the caramel sets up quickly.

Allow caramel to dry.