Apple Cake with Raisins

Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a dense and moist apple cake, almost like a carrot cake made with apples, which could be served as dessert, brunch, or morning coffee treat.

By CATHYMCD

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs
Servings:
50
Yield:
2 - 10 x 15 inch sheet pans
Nutrition Info
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.

  • Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.

  • Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.

  • In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.

Nutrition Facts

Per Serving:
143 calories; protein 1.6g 3% DV; carbohydrates 23g 7% DV; fat 5.5g 8% DV; cholesterol 7.4mg 3% DV; sodium 82.4mg 3% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

pennycandy
Rating: 4 stars
10/26/2008
I was hesitant in trying this recipe because of the amount of sugar and margarine called for but still wanted to give it a try. I did change the recipe a little used butter instead of margarine omitted the walnuts for personal preferance and baked in a bundt pan because I don't have a 10x15 pan. Stayed with the 2 cups of sugar even though I thought it was too much but ended up not too sweet like I thought it would. It was a very moist cake but the next time I make it will try grating the apples instead of chopping and using applesauce to replace some of the butter and spicing it up a bit more with cloves and nutmeg. Definatly a cake worth making again. Read More
Helpful
(27)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
pennycandy
Rating: 4 stars
10/26/2008
I was hesitant in trying this recipe because of the amount of sugar and margarine called for but still wanted to give it a try. I did change the recipe a little used butter instead of margarine omitted the walnuts for personal preferance and baked in a bundt pan because I don't have a 10x15 pan. Stayed with the 2 cups of sugar even though I thought it was too much but ended up not too sweet like I thought it would. It was a very moist cake but the next time I make it will try grating the apples instead of chopping and using applesauce to replace some of the butter and spicing it up a bit more with cloves and nutmeg. Definatly a cake worth making again. Read More
Helpful
(27)
carjack73
Rating: 4 stars
02/21/2018
Great recipe! I messed with it a bit too much and it ended up taking over 2 hours to cook! Totally my fault though... I first soaked the raisins in Appleton rum then I added an instant butterscotch pudding packet because my husband loves butterscotch (I think this is where I messed up the cooking time). The batter was way too thick plus I think I chopped my apples a little too coarsely. In any case I m soaking more raisins right now and I m going to make this again tomorrow without the pudding. Read More
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