Apple Raisin Spice Cake

Introduction

Grated tart apples keep this bundt cake moist, while lemon zest, cinnamon, nutmeg, and allspice give it a sharper spiced profile than a plain apple cake. You get a thick batter, a 55-minute bake, and a sturdy cake that slices cleanly for dessert, coffee, or make-ahead snacking.

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 zest of 1 lemon with orange zest if you want a rounder citrus note and a slightly sweeter aroma.
• Replace ½ cup (40 g / 1.4 oz) raisins with dried cranberries for a sharper, less sweet fruit contrast.
• Swap ½ cup of the flour for whole wheat flour to give the cake a nuttier flavor and a slightly denser crumb.
• Add ½ cup chopped walnuts in the same step as the raisins if you want more texture and a more substantial slice.

Tips for Success

• Grease the bundt pan thoroughly, including the center tube and all grooves, since the batter is thick and contains grated apples and raisins.
• When you grate the 3 large tart apples, use the large holes of a box grater so the apple stays distinct instead of disappearing into the batter.
• Mix the dry ingredients into the batter slowly, as written, to avoid overworking the flour and making the cake tight.
• Stop blending once the apples and raisins are just incorporated; overblending will break them down and make the crumb heavier.
• Start checking at the 55-minute mark with a knife inserted near the center, and pull the cake once it comes out clean.

Storage and Reheating

Store the cooled cake in an airtight container or tightly wrapped on a plate in the fridge for up to 5 days. For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and then foil, and freeze 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 about 8 to 10 minutes. If reheating from frozen, thaw overnight in the fridge first for the most even texture.

FAQ

Do you need to peel the apples before grating?

You can leave the peels on if they are thin and tender, but peeled apples give you a smoother crumb. If you want a more uniform cake texture, peel them first.

Can you make this without a food processor?

Yes. You can beat the sugar, lemon zest, eggs, oil, and vanilla with a hand mixer or stand mixer, then fold in the dry ingredients, apples, and raisins as directed.

Can you replace the raisins?

Yes. Dried cranberries, chopped dates, or currants work well and change the sweetness and chew slightly, but keep the amount the same.

Can you make this gluten-free?

You can use a 1-to-1 gluten-free flour blend in place of the flour. The cake will usually be a little more delicate, so let it cool well before unmolding and slicing.