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.}

7 comments:

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

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

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  3. That sounds ( and Looks ) soooo good.

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

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  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.

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