a really moist, sweet, spicy cake with raisins and soft apple bits.
| Servings: | 14 |
| Yield: | 1 tube cake |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon baking soda
- 1 tablespoon warm water
- 1 teaspoon vanilla extract
- 3 apples – peeled, cored and chopped
- ½ cup raisins
- ¼ cup confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
- Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
- Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners’ sugar.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 288 mg |
| Sugars | 38 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very moist and flavorful. Loved the chunks of apple and raisins. Everyone loved it.
VERY FORGIVING AND DELISH Made for my gluten free lactose intolerant family. Made changes for what I had on hand: 1.5c GF Robin Hood all purpose 0.5c GF rolled oats Doubled spices (because yum), except allspice- I only had 1tsp No raisins on hand No nuts (school safe) Added two way over ripened banana Used brown and white sugar Used a muffin tin, rounded to the top Baked 350, 20min Made 14 big ones. Perfection!
This cake is so good my husband asked me to make it again. I would add a touch more of the spices and a little more raisins to replace walnuts. I am going to make this today again. Its been a couple weeks now I am ready for another delicious moist cake oh I also prefer to drizzle homemade caramel glaze on it
Other than adding walnuts, made this exactly as called for. This cake is DA BOMB! Moist, dense and the perfect blend of spices. Absolutely delicious!
I think this is the best cake I’ve ever made. I adjusted it to be both gluten-free and dairy -free by substituting Red Mill 1 to 1 gluten- free flour and Crisco butter-flavored shortening. I melted some tub frosting and poured it on for icing and some caramel and walnuts.
My family loved it! I used 3 granny smith apples. Changes I made: doubled all spices, 1/2 cup each of the following (unsweetened apple sauce, butter, white sugar), 1 cup dark brown sugar.
We loved this recipe! We followed as described and made little Bundt cakes and then drizzled caramel over the top and oh my goodness… yum!
Made this for a special brunch. Everyone loved it.
Beyond delicious. My husband ate it everyday for breakfast with his coffee. I wouldn’t change a thing. I wanted to take a picture but it went to fast.
This was spectacular. I made just a few changes. I didn’t finely dice the apple, but used about 1” chunks and added one extra small apple, used cinnamon, cardamom, and nutmeg as the spices, and omitted the raisins. I also made a glaze by reducing down some apple cider (1 cup cider, reduced to 1/4 c. syrup) which I mixed with confectioners sugar and a pinch of salt. This was delicious!
Delicious!!! This cake is so yummy, moist and full fall spice flavor! I didn’t change a thing and it turned about amazing.
Delicious! I omitted the raisins and cooked this in two nine inch cake rounds because I didn’t have a bundt pan. They came out very moist and amazing!
Absolutely Delicious!!!
This is a fantastic cake as written and I have rated it as such but I feel like a few minor tweaks make it even better! I have made it as written, read a ton of reviews and personally prefer it with these adjustments:
Very Good! I thought I had raisins but didn’t so put in dried cranberries. very tasty. My dinner guest loved it and her comment the next day was yummm. Not to spicey, may add a little more next time.
did the recipe in half into a 8″ square. So very moist – I’ll be making this again!!!
Left out the raisins and added a bit more apple. My teenage son loved it.
My husband absolutely loved this. I used a recipe for a confectioners icing and it worked perfect with it.
I had a Spice box cake mix. The box called for 1/3 of a cup of vegetable oil, 3 eggs and a cup of water. Because I was adding a can of apple pie filling to the mix, I did not add as the box stated. Instead I reduced the water to 1/2 cup, reduced the eggs to only 2 and I kept the vegetable oil at 1/3 of a cup. I also added the allspice, nutmeg and cinnamon (even though it was a spice box mix). It turned out moist and delicious. I had to cook it about 10 minutes longer and I thought it was “heavy” but it was done and tasted delicious.
Made this for a potluck. Everyone loved it. Was moist and tasty. Followed the recipe however did decrease sugar to 1.5 cups. Will switch to half brown sugar next time and add more cinnamon.
Absolutely wonderful. I shredded 2 Granny Smith and a gala. That made it moist and flavorful. Will make again for sure. It was a hit at the party I took it to.