Apple Raisin Spice Cake

Introduction

You blend sugar with lemon zest, build the batter in a food processor, then fold in grated tart apples and raisins right before baking. The result is a dense, moist spice cake that fits a brunch table, dessert tray, or make-ahead snack and takes just under 1 hour 15 minutes total.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12

Ingredients

• 2 cups (450 g / 16 oz) white granulated sugar
• Zest of 1 lemon
• 4 eggs
• 1 cup (250 ml / 8.5 fl oz) vegetable oil
• 1 tsp vanilla
• 2 cups (275 g / 9.7 oz) flour
• ½ tsp allspice
• ½ tsp nutmeg
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3 large tart apples, grated
• ½ cup (40 g / 1.4 oz) raisins

Instructions

1. Mix quickly the sugar and lemon rind in a food processor.
2. Add eggs and blend until it becomes a nice cream.
3. Continue blending while slowly adding the oil. Blend until well mixed and add vanilla.
4. In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).
5. Mix the dry ingredients slowly into the batter, blending until it becomes nice and thick.
6. Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.
7. Add raisins, and pulse the processor as to just mix them in and not shred them.
8. Bake in a bundt pan for 55 minutes at approximately 320°F (160°C; gas mark 3) or until a knife inserted into the center comes out clean.

Variations

• Replace the raisins with dried cranberries if you want a sharper, less sweet finish and a little more chew.
• Swap the lemon zest for orange zest to make the citrus note rounder and slightly sweeter.
• Use chopped walnuts or pecans instead of the raisins for a firmer texture and a more nutty finish.
• Replace ½ tsp allspice with extra cinnamon if you want a simpler spice profile with less clove-like warmth.
• Add a light powdered sugar glaze after cooling if you want a sweeter top and a more dessert-style finish.

Tips for Success

• Grate the apples on the coarse side of a box grater so they stay distinct in the cake instead of disappearing into the batter.
• Stop blending as soon as the apples are mixed in; overblending makes the fruit too fine and can turn the crumb heavy.
• Pulse the raisins briefly, exactly as written, so they stay whole instead of breaking apart through the batter.
• Grease the bundt pan thoroughly, including the center tube, because the sugar and fruit make sticking more likely.
• Check doneness with a knife in the deepest part of the cake, not near the edge, since the outside sets first.

Storage and Reheating

Store the cooled cake whole or in slices in an airtight container. Keep it in the fridge for up to 5 days or wrap it tightly and freeze it for up to 2 months.

To reheat, warm individual slices in the microwave for 10 to 15 seconds, or place slices in a 300°F oven for 8 to 10 minutes, loosely covered with foil so the surface does not dry out. Thaw frozen cake overnight in the fridge before reheating.

FAQ

Can you make this cake without a food processor?

Yes. You can rub the lemon zest into the sugar by hand, then use a mixer or sturdy whisk for the batter and fold in the apples and raisins at the end.

What kind of apples work best here?

Large tart apples hold their flavor against the sugar and spices. Granny Smith or another firm tart apple gives the clearest apple flavor and keeps the cake from tasting flat.

Can you leave out the raisins?

Yes. The cake will still bake well, but it will lose some chew and a little of its sweetness in the crumb.

Why is the batter so thick before the apples go in?

That is expected. The thick batter helps support the moisture from the grated apples so the finished cake stays tender instead of wet.