Apple Raisin Nut Cake
A moist, flavorful apple raisin nut cake featuring warm cinnamon and spice, perfect for dessert or teatime, appealing to those who enjoy fruity, nutty baked treats.
Ingredients
Instructions
- In a large bowl, mix together the flour, sugar, baking soda, ground cinnamon, pumpkin pie spice, and salt.
- Add milk, eggs, and mayonnaise to the dry ingredients.
- Beat with an electric mixer at low speed for 2 minutes, scraping the bowl frequently until well blended. The batter will be thick.
- Add the chopped apples, raisins, and chopped nuts; mix with a wooden spoon until evenly combined.
- Spoon the batter into a greased and floured 9 x 13-inch baking dish.
- Bake for 40 to 50 minutes, until a wooden toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using Greek yogurt instead of mayonnaise. If you prefer a less sweet option, reduce the sugar to 1 1/2 cups. You can also substitute walnuts for the nuts if you have a preference. Be sure to chop the apples into uniform pieces for even baking. Incorporating a bit of lemon juice can enhance the flavor of the apples.
Serving Suggestions
This Apple Raisin Nut Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair it with a warm cup of tea or coffee for a cozy afternoon snack. It also makes a lovely dessert alongside American recipes like Butterscotch Nut Cookies.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. To reheat, place slices in the microwave for 15-20 seconds or warm in an oven set to 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Raisin Nut Cake contains roughly 516 calories, with 6g protein, 83g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (80% of the Daily Value), iron (79% of the Daily Value), and calcium (49% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 894mg per serving (39% 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 other types of fruit in this cake?
Yes, you can substitute apples with other fruits like pears or diced peaches. Just ensure the fruit is not too watery, as that could affect the cake's texture. Adjust the spices accordingly, especially if using spicier fruits like pears.
Can this cake be frozen for later use?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving, and you can warm it slightly before enjoying.
Is there a vegan version of this recipe?
You can make a vegan version by substituting eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals 1 egg) and using a plant-based mayonnaise. For milk, any non-dairy milk works well. Just ensure your nuts and raisins are also vegan-friendly.
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).