Raw Apple Nut Pound Cake
A moist, flavorful pound cake packed with diced apples, walnuts, coconut, and raisins, offering a delightful combination of sweet, nutty, and spicy notes perfect for any occasion.
Ingredients
Instructions
- Mix oil, sugar, and eggs with an electric mixer until well combined.
- Sift together flour, salt, and soda, then gradually add to the mixture, mixing well.
- Fold in diced apples, black walnuts, coconut, and raisins by hand until evenly distributed.
- Pour batter into a greased tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Raw Apple Nut Pound Cake, consider using freshly grated cinnamon instead of ground for a more vibrant taste. If black walnuts are hard to find, you can substitute with pecans or regular walnuts. Make sure your apples are tart for a nice contrast with the sweetness of the cake. Additionally, mixing in some shredded carrots can add moisture and a subtle flavor.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. It pairs beautifully with Peppermint Punch for a festive gathering. For a breakfast twist, enjoy a slice with your morning coffee or tea. Consider serving it alongside fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Apple Nut Pound Cake contains roughly 600 calories, with 8g protein, 81g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (26% of the Daily Value), vitamin C (24% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 505mg per serving (22% 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 oil for this recipe?
Yes, you can substitute Wesson oil with another neutral oil like canola or sunflower oil. If you're looking for a healthier option, consider using applesauce in place of some oil for moisture without added fat.
What type of apples work best for this cake?
For the best flavor and texture, use a mix of tart and sweet apples like Granny Smith and Fuji. This combination adds complexity and balances the sweetness of the cake, making each bite delightful.
Can I freeze the Raw Apple Nut Pound Cake?
Absolutely! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).