| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 9 to 12 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 9 to 12 servings |
Ingredients
- 1 cup chopped pecans
- 1/2 cup dark rum, such as Mount Gay
- 1 cup golden raisins
- 1 cup granulated sugar
- 1 cup dark brown sugar, lightly packed
- 3 extra-large eggs, at room temperature
- 3/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 teaspoons grated orange zest (2 oranges)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
- Vanilla ice cream, such as Haagen-Dazs
- Caramel sauce, such as Fran’s, heated
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 531 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 48 g |
| Protein | 6 g |
| Cholesterol | 52 mg |
| Sodium | 168 mg |
| Serving Size | 1 of 12 servings |
| Calories | 531 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 48 g |
| Protein | 6 g |
| Cholesterol | 52 mg |
| Sodium | 168 mg |
Reviews
I wanted to make an Apple cake of course I went to Ina and she did not disappoint, my family likes it. My only negative is that it is just too sweet ,my next attempt I will use less sugar.
Ina!! You are just simply amazing! I’ve made this twice in one week per my husbands request. Did your recipe exactly and it is amazing! Thank you so much for sharing. I will be bringing this to Thanksgiving dinner!!
This is going to be a go-to, as so many of Ina’s recipes are! I didn’t use the rum (for an alcohol-free friend), nor raisins because I didn’t have them. Had other apples (Jonah Gold), which turned out fantastic. Also, I didn’t have extra large eggs, so I figured 4 large eggs would do the trick. I also just dry-pan-roast my pecans. Easy peasy and I keep them for snacking….Everyone RAVED about it….like another person said, I would cook it a little longer next time. I tested and it came out clean, but after chilling and cutting, it was clear that some parts were still gooey, which, btw, no one seemed to mind.
Absolutely delicious!! This being an Ina recipe I expected this to be good, but it is amazingly good. Made this per recipe, but next time I might use peaches.
This was really delicious and easy to make. I love that it is adaptable to what you have – I soaked regular raisins in bourbon, and subbed walnuts because I didn’t want to spend more money at the store on golden raisins, dark rum, and pecans. I also used half veggie oil and half plain yogurt since I ran out of oil! It is best to make this cake the day you plan to serve it.
This was the absolute BEST cake I’ve ever made! It was pretty simple. Very moist! Didn’t last long at all in my house!
So yummy, you did again Ina. Thanks, from a long time fan.
Delicious, easy to assemble. Even more moist the next day. Also great for breakfast with coffee or tea..
This is going into my recipe file!! Just delicious!! I will be making this for Thanksgiving dessert this year, would also be wonderful for gifting! Not too sweet and the wam spices are just great with the apples pecans and raisins! This was a hit with my family! Definitely a great apple cake! I soaked my raisins in the dark rum overnight instead of doing them in the microwave that was the only variation to the recipe for me.
The flavors of this cake are outstanding! I made it as written, except, not having rum, I subbed butterschots. OMG! I have found my go-to apple cake, and may make a brown sugar and butter icing next time.