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Apple Raisin Spice Cake Recipe
Apple Raisin Spice Cake Recipe photo by Taste of Home

Apple Raisin Spice Cake Recipe

Read Reviews (5)
5 5
Publisher Photo
Grandma wrote down the recipe for this inviting cake on a piece of brown paper bag. It's loaded with popular spices, so the aroma while baking is out of this world! The warm sauce makes it moist...and special. Add a dollop of whipped topping for a real treat. —Shirley Joan Helfenbein, Lapeer, Michigan
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 cup raisins
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup chunky applesauce
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts

Directions

  1. Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
  2. In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cinnamon, baking powder, salt, nutmeg, baking soda and ginger; add to creamed mixture just until blended. Stir in walnuts and raisins.
  3. Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  4. Serve with Hard Sauce (recipe also in Recipe Finder). Yield: 8 servings.
Originally published as Spice Cake in Taste of Home October/November 2007, p35

Reviews for Apple Raisin Spice Cake(5)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 29, 2009

I think I'd first try upping the amount of applesauce. Maybe 1 1/4 cups instead of 1 cup, for starters?

MY REVIEW
Reviewed Mar. 28, 2009

What would you do to tweak the recipe, since I missed the part about boiling the raisins?   Like the teacher always said read directions FIRST :O).

Thanks for your suggestions. pam

MY REVIEW
Reviewed Mar. 28, 2009

I have found if you boil raisins in a 1/2 c. of water and then drain them before adding them to a recipe it helps to make things moister. I do this when I make zucchini bread all the time.

Pam

MY REVIEW
Reviewed Oct. 23, 2008

I thought that the cake turned out a little dry, but that's nothing that a little tweaking of the recipe can't fix. The hard sauce is excellent and should definitely be served with this cake. I added just a wee dribble of brandy to the sauce.

MY REVIEW
Reviewed Dec. 12, 2007

Serving this cake with the hard sauce is a MUST! Delicious!

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