Apple Raisin Cake

I love fall baking as much as I love the season of fall itself. Having the oven on warms the house and all the delicious aromas warm the heart. This time, there was an apple raisin cake in the oven, with warm smells of cinnamon, nutmeg, apples and raisins filling the house. Thank you once again foodzesty atย for the inspiration for this fabulous festive fall cake. It was definitely a winner.

I love raisins but I am finding more and more people who don’t like raisins, so I am reluctant to add them to things any more. When I do use raisins, I usually use the golden raisins now, for this same reason. The golden raisins in this cake really brought it to life.

Apple Raisin Cake

Believe it or not, I actually ALMOST followed this recipe exactly. ๐Ÿ™‚ I did make a few minor changes though. I used golden raisins. I HATE walnuts, so I substituted pecans instead, and I did not have buttermilk, so I substituted sour cream instead. It all works and the cake was most definitely a winner.

Preheat the oven to 375* F or about 190* C.

Spray a bundt cake pan with cooking spray and lightly dust it with flour.

3 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

3 cups apples, diced small

1 cup raisins – I like the golden raisins

1 cup chopped pecans or walnuts

1 1/2 cups vegetable or canola oil

2 cups sugar

3 eggs

2 TBSP vanilla

3 TBSP buttermilk, yogurt or sour cream

Mix all the dry ingredients together and set aside.

Mix the oil, I used canola oil, eggs, and sugar together, then add the vanilla and souring agent and mix until it is all smooth and creamy. Then add the flour mixture 1/2 at a time, mixing in between.

Fold in the apples, raisins and nuts .

Then evenly spread the batter into the prepared pan and bake for about an hour or until a toothpick comes out clean when inserted into the middle of the cake.

Allow the cake to cool completely, then you can top it with either powdered sugar or a glaze. I had some lemon glaze leftover, so I drizzled it over the top before slicing it up. It was YUMMY!

Enjoy the season. Bake to your heart’s content and share with friends and family. Everything always tastes much better when shared with loved ones.

Have a great day. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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