Apple Raisin Cake = Autumn Has Arrived.

October 6, 2008

For a little dinner party this weekend, C-Man and I made a delicious apple bundt cake. It is officially my go-to cake recipe this fall: moist, spicy, apple-y. Perfect with a cup of tea in the afternoon. Or for breakfast with whipped cream, like I just had.

Apple Raisin Cake
from The Gourmet Cookbook (which you've heard me wax poetic about before)

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 tablespoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon dark rum
1 teaspoon vanilla
3 Cortland or Empire apples, peeled and cut into 1/4-inch dice
1/2 cup raisins

Preheat oven to 350°F and butter and flour a 12-cup bundt pan, knocking out excess flour. Sift together flour, baking soda, and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixture until just combined. Fold in apples and raisins and spoon batter into pan.

Bake in middle of oven until a tester comes out clean, about 1 1/4 hours. Cool cake in pan on a rack 10 minutes, then turn out onto rack to cool completely.

{Cake keeps in an airtight container at room temperature 5 days, although I sincerely doubt it will last that long.}


  1. ummm, could you please some bring me some at work? right now?

  2. oh yum. it does feel like fall now, doesn't it? the light has officially changed. even here in southern cal.

  3. That sounds ( and Looks ) soooo good.

  4. i just made this today and i ate like almost the ENTIRE thing. :)

  5. LobotoME: I'm so glad I'm not the only one! ;) Even my non-dessert eating husband couldn't keep his hands off this one.


Related Posts Plugin for WordPress, Blogger...