A wonderful loaf cake that is chock full of apples. It also contains raisins and nuts.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside.

  • Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.

  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.

Cook's Note:

You can use dates instead of raisins, and any kind of chopped nut that you prefer.

Nutrition Facts

213 calories; 8.3 g total fat; 16 mg cholesterol; 209 mg sodium. 33.8 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2006
It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in); I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates no raisins; added a dash of nutmeg. Instead of doubling the oil I was going to add 1/4 cup melted butter but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven! Read More
(90)

Most helpful critical review

Rating: 3 stars
11/29/2010
I made this today and I will not try this again. Read More
(5)
165 Ratings
  • 5 star values: 113
  • 4 star values: 26
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 9
Rating: 5 stars
07/21/2006
It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in); I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates no raisins; added a dash of nutmeg. Instead of doubling the oil I was going to add 1/4 cup melted butter but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven! Read More
(90)
Rating: 5 stars
07/21/2006
It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in); I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates no raisins; added a dash of nutmeg. Instead of doubling the oil I was going to add 1/4 cup melted butter but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven! Read More
(90)
Rating: 5 stars
10/21/2006
WOOOOOO-HOOOOOOOO and YUMMMMMMMO!!! What a delicious cake! I doubled the recipe for a bundt pan- used 1c whole wheat flour (I LOVE the texture this adds to baked goods) and 1 cup white flour 1/4 c oil and 1/4 c applesauce- otherwise followed the recipe exactly. WOW! This is what an apple cake SHOULD taste like! Thank you so much for the recipe I'll never need any other! (FYI- the bundt cake took about 1 1/2 hours to cook) Read More
(69)
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Rating: 5 stars
01/25/2004
This cake is very moist and over-loaded of apples (that's the way an apple cake should be according to me). It's very cinnamon-y as well (are you surprised: 1 tsp for an 8x4 loaf!). Will make it all winter long when I need a quick healthy and satisfying snack. I followed the recipe exactly except I omitted nuts (I'm not very fond of it) and the cake stores quite well. Read More
(57)
Rating: 4 stars
09/08/2005
I LOVE this bread! I did follow several hints from other reviewers....I used 1/2 cup sauce and 1 diced apple; I added 1 tsp. apple pie spice; and I only sprinkled some of the second pack of oatmeal on top. But I also used Smart Balance Light spread instead of butter....I used Splenda instead of sugar....I added a tablespoon of ground flax seed and I used Apple Raisin Supreme packs of oatmeal. I was worried that it would be dry as the batter was very stiff and also using the Smart Balance spread...but it turned out WONDERFUL...moist and flavorful with chuncks of apple. The only thing I'll do differently next time is to add some raisins and nuts to the mix. Thanks for this recipe. Read More
(25)
Rating: 5 stars
04/22/2008
it was my first time at all to bake a cake from a scrach and it was yummmmmmmmmy. I made it all with just apple and I added 1/2 tsb of vanilla I found the sugar is too much for me so I used just 1/2 cup and may be I ll reduce it the second time as long as the apple is full of sugar. Read More
(21)
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Rating: 4 stars
10/31/2011
Not the prettiest loaf cake I've ever made but it sure did taste good. It's a rather shallow flat "loaf." I used dates and fresh apples from our tree (don't have a clue what kind they are but they're good and sweet!). I strayed from the recipe a little - the batter was sooo thick that I added a couple splashes of apple cider to loosen it a bit to make it easier to stir in the add-is. I also added a teaspoon of apple pie spice along with the cinnamon. I did use the nuts as well as dates so this cake was just chock full of chunks of fruit and nuts. I had intended to drizzle it with a glaze of powdered sugar and maple syrup but it wasn't even necessary. This is moist intensely fragrant with an unmistakable apple taste and presence in spite of the additional spice I added. Read More
(17)
Rating: 5 stars
10/09/2003
I added a teaspoon of vanilla extract. It was still a great recipe Thanks Read More
(14)
Rating: 4 stars
10/14/2004
This is an easy tasty recipe. I replaced white for whole wheat flour and used the new Splenda/sugar baking combo. It was a pretty darn good loaf cake for a diabetic. Read More
(12)
Rating: 4 stars
11/18/2006
Great basic recipe. I did find it to be more bread-like than cake-like but I was expecting that and was very pleased with the texture. I added a couple splashes of vanilla and a few dashes of nutmeg to the mixture. I didn't have raisins so I omitted them (but will definitely include them next time) and used pecans in place of the walnuts which were great. I baked this in a 9x5 loaf pan and it was done at about 38-40 minutes. Read More
(11)
Rating: 3 stars
11/29/2010
I made this today and I will not try this again. Read More
(5)