Apple Cake with Raisins and Spice

Introduction

You get a dense, moist apple cake from grated tart apples, a full cup of oil, and a batter that stays thick enough to hold raisins in place. The lemon zest and warm spices keep the sweetness in check, and the 55-minute bake in a bundt pan makes it practical for a weekend bake or a make-ahead dessert. Slice it once it has cooled and you have a cake that holds together cleanly for serving and storage.

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
• ½ tsp vanilla powder
• 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 powder.
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

• Swap the zest of 1 lemon for the zest of 1 orange if you want a softer citrus note that reads sweeter and less sharp.
• Replace the ½ cup raisins with the same amount of chopped dried cranberries for a tarter bite and a little more chew.
• Use firm pears in place of the 3 large tart apples if you want a softer, more delicate fruit texture and a milder fruit flavor.
• Replace the ½ tsp allspice, ½ tsp nutmeg, and 1 tsp cinnamon with 2 tsp apple pie spice for a more blended spice profile with less separation between the warm notes.

Tips for Success

• Process the sugar and lemon rind only briefly in step 1; you want the zest evenly distributed, not a wet paste.
• Add the oil slowly in step 3 so the eggs and sugar stay emulsified and the batter turns smooth instead of greasy.
• Sift the flour, spices, baking powder, baking soda, and salt well in step 4 so the leavening distributes evenly through a heavy batter.
• Stop blending as soon as the grated apples are mixed in during step 6; overprocessing releases too much juice and can make the crumb gummy.
• Check the cake at the 55-minute mark with a knife in the center, but also look for the top to feel springy and the edges to pull slightly from the pan.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap individual slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 2 months.

For reheating, warm slices in the microwave for 10 to 15 seconds, or place slices on a baking sheet and heat in a 300°F oven for 8 to 10 minutes. If you froze the cake, thaw it overnight in the fridge before reheating.

FAQ

Can you make this without a food processor?

Yes. Rub the sugar and lemon zest together by hand, beat in the eggs, whisk in the oil, then fold in the dry ingredients, apples, and raisins in the same order.

What kind of apples work best?

Firm tart apples work best because they hold some texture and balance the high sugar content. Granny Smith is the easiest choice if you want a clear apple flavor and a tighter crumb.

Do you need to peel the apples before grating?

Peeling gives you a smoother cake with a more even texture. If you leave the skins on, the cake will still work, but you will see more flecks and get a slightly coarser bite.

Can you leave out the raisins?

Yes. The cake will still bake properly without them, though you lose some chew and concentrated sweetness in each slice.