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Apple Spice Cake

Apple Spice Cake

Krissyp

Krissyp

Very moist spicy sweet cake with chunks of tender apples and raisins.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

SOUTHERNBELLE0908
153

SOUTHERNBELLE0908

1/28/2004

What a wonderful cake. I did make a few changes to the recipe. I used 1/2c brown sugar and 1c white sugar to cut down on the sweetness, and to give the spices more of a base to blend with. I also used cake flour instead of all-purpose. The cake flour lightens up the cake while still keeping it very moist. Use 1 cup + 2 tbl cake flour to 1 cup all purpose. I also add 2 teaspoons of apple liqueur along with the vanilla to give the apple flavor of the cake more of a boost. This is by far the best apple spice cake I have come across in a long time. Thanks!!

MAGGIE MCGUIRE
84

MAGGIE MCGUIRE

7/23/2003

This is very tasty and presents well baked in a tube pan. The only thing I didn't like about it was that it was too oily and a bit too heavy in the nutmeg department. If you love spicey, this is the cake for you. The taste is wonderful, but I will make again using less oil and a little more cinnamon. I used Granny Smith apples which I shredded in my food processor. I believe shredded apples lend more of the apple flavor than coarsely chopped. Thanks for a great recipe, Kristin.

UNICORN915
65

UNICORN915

1/26/2004

I made this cake last night, following the instructions exactly. My hubby couldn't wait to try it. I asked him three times how he liked it.....his mouth was too full to answer as he couldn't stop eating it! I'm confused as to why some said it was 'oily' unless they are referring to the amount of butter. I wouldn't change a thing! Great recipe! Thanks for sharing.

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