Apple Raisin Cake
Apple Raisin Cake offers a moist, flavorful treat combining tender apples, sweet raisins, and warm cinnamon spices. Its rich, slightly tangy profile makes it perfect for dessert or teatime. The cake's soft texture and aromatic aroma appeal to fruit lovers and those seeking a comforting homemade dessert.
Ingredients
Instructions
- Grease and flour the pans.
- In a large bowl, mix the flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves at low speed for 2 minutes.
- Stir in the chopped apples, raisins, and chopped nuts.
- Mix well until combined.
- Pour the batter into the prepared pans.
- Bake at 350°F (175°C) for 45 minutes.
- Frost with 2 cups whipped cream or serve plain.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for mayonnaise. If you prefer a nut-free option, simply omit the chopped nuts. To enhance the flavor, try adding a splash of vanilla extract or a handful of dried cranberries. This recipe can also accommodate different fruits; feel free to experiment with pears or peaches for a delightful twist.
Serving Suggestions
Serve this cake warm or at room temperature, topped with a generous layer of whipped cream for added richness. It's an excellent dessert for gatherings, pairing well with a scoop of vanilla ice cream. For a delightful brunch option, serve alongside a slice of Lime Ambrosia Salad for a refreshing contrast.
Storage & Reheating
Store any leftover Apple Raisin Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Reheat individual slices in the microwave for about 15-20 seconds to enjoy a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Raisin Cake contains roughly 503 calories, with 7g protein, 77g carbohydrates, and 21g fat. It is an excellent source of vitamin C (55% of the Daily Value) and dietary fiber (41% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1154mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser cake. To balance this, you may want to add a bit more liquid, such as milk or applesauce, to maintain moisture.
Is it possible to make this cake gluten-free?
Absolutely! To make this cake gluten-free, use a 1:1 gluten-free flour blend in place of the all-purpose flour. Ensure that all other ingredients, especially baking powder and any add-ins, are also gluten-free to keep the entire dish safe for those with gluten sensitivities.
Can I add other fruits or spices to this recipe?
Definitely! Feel free to add other fruits such as pears or shredded carrots for an extra flavor boost. You can also experiment with spices like ginger or allspice to customize the cake to your taste. Just be mindful of the moisture content when adding additional ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).