Apple Cake with Raisins

  4.3 – 3 reviews  • Apple Dessert Recipes

Despite not being a huge marshmallow enthusiast, I adore the concept of Peeps. I assumed it was only reasonable that a lemon bar Peep should exist since lemon bars are similarly bright yellow and significantly more delicious.

Prep Time: 30 mins
Cook Time: 1 hr
Additional Time: 30 mins
Total Time: 2 hrs
Servings: 50
Yield: 2 to 15 – x inch sheet pans

Ingredients

  1. 3 ½ cups apples – peeled, cored, and coarsely chopped
  2. 2 cups white sugar
  3. ½ cup water
  4. 2 eggs, lightly beaten
  5. 1 cup margarine, melted
  6. 3 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 2 teaspoons ground cinnamon
  9. ¼ teaspoon salt
  10. 1 cup raisins
  11. 1 cup chopped walnuts
  12. 2 cups confectioners’ sugar
  13. 3 tablespoons hot water
  14. 1 ½ teaspoons vanilla extract

Instructions

  1. In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10×15 inch baking pans.
  3. Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
  4. Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
  5. In a medium bowl, blend confectioners’ sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.

Nutrition Facts

Calories 143 kcal
Carbohydrate 23 g
Cholesterol 7 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 1 g
Sodium 82 mg
Sugars 16 g
Fat 6 g
Unsaturated Fat 0 g

Reviews

Edward Edwards
This cake is delicious. I love the flavor. I baked it in a casserole dish because I do not have the baking dishes listed in the recipe.
Toni Brandt
Great recipe! I messed with it a bit too much and it ended up taking over 2 hours to cook! Totally my fault though… I first soaked the raisins in Appleton rum, then I added an instant butterscotch pudding packet because my husband loves butterscotch (I think this is where I messed up the cooking time). The batter was way too thick, plus I think I chopped my apples a little too coarsely. In any case, I’m soaking more raisins right now and I’m going to make this again tomorrow without the pudding.
Robert Dougherty
I was hesitant in trying this recipe because of the amount of sugar and margarine called for, but still wanted to give it a try. I did change the recipe a little, used butter instead of margarine, omitted the walnuts for personal preferance, and baked in a bundt pan because I don’t have a 10×15 pan. Stayed with the 2 cups of sugar even though I thought it was too much, but ended up not too sweet like I thought it would. It was a very moist cake, but the next time I make it will try grating the apples instead of chopping and using applesauce to replace some of the butter and spicing it up a bit more with cloves and nutmeg. Definatly a cake worth making again.

 

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