- 4 cups Granny Smith apples, diced, (about 3 very large)
- 1 cup raisins, regular or baking
- 1 cup coarsely chopped pecans or walnuts
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/4 teaspoons nutmeg
- 3 eggs
- 2 cups sugar
- 1 1/8 cups canola oil
- 2 teaspoons pure Vanilla extract
Preheat oven to 350 degrees. Grease and lightly flour a bundt cake pan.
- In a medium bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg and set aside.
- To a large mixing bowl, add the eggs, sugar, oil, and vanilla and mix on medium speed until well combined. Add the dry ingredients and mix just until the flour is almost incorporated. Add the apples, raisins, and nuts and mix again, just to incorporate.
- Spoon the batter into the prepared bundt pan. Gently shake the pan back and forth to help level out the thick batter, then gently tap the pan on a counter to remove any air bubbles.
- Bake the cake for at least one hour and up to one hour and fifteen minutes, depending on your oven. Mine took one hour and fifteen minutes. A toothpick inserted into the cake should come out with just slightly moist crumbs on it.
- Let the cake rest for five minutes. Run a knife around the edges and gently shake the cake up and down until you feel it break way from the pan. Invert the cake onto a wire rack to completely cool, then transfer to a cake plate.
- Store cake in an airtight container. Cake stays fresh for up to five days.
This cake freezes well. Wrap it tightly and freeze for up to 3 months.
- Category: Cakes
Keywords: recipes,cakes,apple cakes, fresh apple cakes, fall cakes, fall recipes,