Chunky Apple Pecan Cake(Great Christmas Cake)
A rich, moist apple and pecan cake with cinnamon and raisins, perfect for festive gatherings or holiday dessert tables, offering warm spices and fruity goodness.
Ingredients
Instructions
- Butter and flour a 10-inch Bundt pan or spray it with non-stick spray.
- Sift together flour, cinnamon, baking soda, and salt; set aside.
- In a large bowl, beat vegetable oil, melted oleo, eggs, brown sugar, and vanilla until creamy.
- Stir in the sifted dry ingredients; batter will be very thick.
- Fold in cubed tart apples, pecan pieces, golden raisins, and halved maraschino cherries.
- Spoon the batter into the prepared pan and smooth the top with a spoon.
- Bake at 350°F (175°C) for 1 1/4 hours or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Invert the pan onto a serving platter to remove the cake.
Tips & Substitutions
For a lighter version, you can substitute half of the vegetable oil with unsweetened applesauce. If you prefer a different nut, walnuts can be used instead of pecans. Make sure to use tart apples like Granny Smith for the best flavor contrast. Sifting the dry ingredients helps prevent clumps in the batter, ensuring a smooth texture in the final cake.
Serving Suggestions
This Chunky Apple Pecan Cake is delightful on its own, but you can enhance the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of spiced cider or coffee. For a festive touch, garnish with additional maraschino cherries or a sprinkle of powdered sugar before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Apple Pecan Cake(Great Christmas Cake) contains roughly 900 calories, with 9g protein, 144g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1257mg per serving (55% 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 a different type of apple for this cake?
Yes, while tart apples like Granny Smith are recommended for their balance of sweetness and acidity, you can also use Honeycrisp or Braeburn apples. Just keep in mind that sweeter apples may alter the cake's overall flavor profile.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help achieve a similar texture. Ensure all other ingredients, especially the baking powder and baking soda, are gluten-free as well.
Can I freeze this cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and it will taste almost as fresh as when it was baked.
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).