Jim's Apple Raisin Pound Cake with Praline Glaze

Jim's Apple Raisin Pound Cake with Praline Glaze

10 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
JimJimmy
Recipe by  JimJimmy

“This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch bundt cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
  2. In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
  4. For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

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Reviews (10)

Rate This Recipe
ARDVAARK
17

ARDVAARK

I made this cake with a few revisions, it is excellent. I used two cups chunky apple sauce and added 1/2 teaspoon of cinnamon. Also added 1/2 cup extra flour, to make up for added moisture of applesauce. When I made the glaze I added 1/4 cup Brandy instead of vanilla, remove from flame when adding it. It is now one of my favorites.

Leslie Crawford
11

Leslie Crawford

Loved by lots when I made. I made this according to recipe with some small changes because I didn't have everything on hand. My changes were since I didn't have allspice I used 1 1/4 teaspoons cinnamon, 1/2 teaspoon of ground clove and 1/4 teaspoon of grated whole nutmeg. I also didn't have quiet a half cup of half and half so I added dark rum, around 2 tablespoons. I think this actually thinned the glaze a tad, but it soaked into the cake and made it super moist. It was definitely a hit and also a goner. Will make again!!!

marie
11

marie

totally delicious! Easy!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 492 cal
  • 25%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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