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Apple Spice Cake
SUBMITTED BY:
Kristin Pan
PHOTO BY:
HATCHERY
"Very moist spicy sweet cake with chunks of tender apples and raisins."
RECIPE RATING:
Read Reviews
(76)
Review/Rate This Recipe
Original recipe yield 1 tube cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
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REVIEWS
Reviewed on Jan. 28, 2004 by
SOUTHERNBELLE0908
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SOUTHERNBELLE0908
Jan. 28, 2004
What a wonderful cake. I did make a few changes to the recipe. I used 1/2c brown sugar and 1c white sugar to cut down on the sweetness, and to give the spices more of a base to blend with. I also used cake flour instead of all-purpose. The cake flour lightens up the cake while still keeping it very moist. Use 1 cup + 2 tbl cake flour to 1 cup all purpose. I also add 2 teaspoons of apple liqueur along with the vanilla to give the apple flavor of the cake more of a boost. This is by far the best apple spice cake I have come across in a long time. Thanks!!
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14 users found this review helpful
What a wonderful cake. I did make a few changes to the recipe. I used 1/2c brown sugar and...
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Reviewed on Jan. 26, 2004 by
UNICORN915
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UNICORN915
Jan. 26, 2004
I made this cake last night, following the instructions exactly. My hubby couldn't wait to try it. I asked him three times how he liked it.....his mouth was too full to answer as he couldn't stop eating it! I'm confused as to why some said it was 'oily' unless they are referring to the amount of butter. I wouldn't change a thing! Great recipe! Thanks for sharing.
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6 users found this review helpful
I made this cake last night, following the instructions exactly. My hubby couldn't wait to...
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Reviewed on Nov. 24, 2002 by GAYLE BOON
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GAYLE BOON
Nov. 24, 2002
This is undoubtedly the best apple cake recipe I have ever tried! Great for fall or any time!!!
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6 users found this review helpful
This is undoubtedly the best apple cake recipe I have ever tried! Great for fall or any time!!!
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Reviewed on Apr. 20, 2006 by
FRAMBUESA
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FRAMBUESA
Apr. 20, 2006
I needed to make a cake for my grandpa's birthday, and he happens to love spice cake so I thought I'd give this recipe a try. Instead of baking this in a tube pan, I baked it in a 9x13 pan for about 40 minutes. Instead of chopping the apples I grated them (leaving the skin on) to help the cake keep it's shape and not fall apart, and then frosted with a maple cream cheese frosting. The result was a super tasty, dense cake that was snapped up by everyone who was around.
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5 users found this review helpful
I needed to make a cake for my grandpa's birthday, and he happens to love spice cake so I...
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Reviewed on Jan. 25, 2004 by DREAA
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DREAA
Jan. 25, 2004
Delicious! I made it exactly as the recipe called for, and it was perfect! very moist and smells wonderful when baking
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5 users found this review helpful
Delicious! I made it exactly as the recipe called for, and it was perfect! very moist and...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
This is very tasty and presents well baked in a tube pan. The only thing I didn't like about it was that it was too oily and a bit too heavy in the nutmeg department. If you love spicey, this is the cake for you. The taste is wonderful, but I will make again using less oil and a little more cinnamon. I used Granny Smith apples which I shredded in my food processor. I believe shredded apples lend more of the apple flavor than coarsely chopped. Thanks for a great recipe, Kristin.
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5 users found this review helpful
This is very tasty and presents well baked in a tube pan. The only thing I didn't like about...
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Reviewed on Mar. 30, 2006 by
LUSHA
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LUSHA
Mar. 30, 2006
It was AMAZING! Marvellous, godlike, absolutely delicious apple cake! I took everybody's advice and used 1/2 cup of brown sugar instead of white, but kept the same amount of butter as it's said in the recipe. Then I didn't add either nutmeg or allspice to the batter. Used only some cinnamon and a little bit cloves. I must say that I actually don't fancy too much cakes with apples and raisins too much but this one came out so tasty and with such a wonderful smell that I couldn't help eating a piece ;-) Definitely will make this heavenly cake again! (I cooked half of the original yield. That was a huge mistake!! I should have better doubled the recipe =))
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4 users found this review helpful
It was AMAZING! Marvellous, godlike, absolutely delicious apple cake! I took everybody's...
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Reviewed on Oct. 26, 2005 by LAUKA
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LAUKA
Oct. 26, 2005
I read the reviews and made the following changes: 1/2 cup each of white and dark brown sugar, and 1 cup of apple sauce. I creamed 1/2 cup butter with the two sugars first, then mixed in the apple sauce, following with the eggs and vanilla. I used 3 medium granny smith apples and was careful to chop them up quite small; about 1/4 inch across. I folded the uncooked apples into the batter after I had mixed the wet and dry ingredients together. The only spice I doubled was the cinnamon, but I think I'll double the allspice next time, too. I thought the cake could have stood a little more. Baked for 1 hour exactly in one of those newfangled soft silicone bundt pans, and it came out gorgeous. The apples were suspended nicely throughout the batter; cooked, but still with enough tang and texture to keep it interesting. We love sweets in this household, but not too sweet, so the reduced sugar was perfect, especially if you plan on adding a glaze or having ice cream with it. The cake also came out with a nice crust, despite the reduced sugar. Go figure!
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4 users found this review helpful
I read the reviews and made the following changes: 1/2 cup each of white and dark brown sugar,...
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Reviewed on Mar. 8, 2004 by
JUSTJACKIE
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JUSTJACKIE
Mar. 8, 2004
This has to be hands-down the best apple cake I have had. I served it at a family dinner and everyone took some home. I followed the advice of other reviewers and decreased the sugar to 1 cup - it was perfectly sweet enough. Also, I only used 1/2 cup of butter and substituted 1/2 cup of unsweetened applesauce. It was moist, spicy and delicious. Thank you - this one's a keeper!
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4 users found this review helpful
This has to be hands-down the best apple cake I have had. I served it at a family dinner and...
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Reviewed on Oct. 4, 2003 by DI_ANE
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DI_ANE
Oct. 4, 2003
Made this into loaves for our annual bake sale, they turned out beautifully. The cake is delicious and the crust the best part. I will be making this again, this is a keeper. I think the next batch I will add a few chopped nuts to. Mmmmmmmmm good... great recipe.
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4 users found this review helpful
Made this into loaves for our annual bake sale, they turned out beautifully. The cake is...
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