There’s a part of me that wants to write, “Yum!” and leave it at that. But the writer in me wants to give you a few reasons to make this cake and encourage you to do so…
- This pound cake recipe produces a homespun, yet elegant dessert. It’s ideal for serving at home, or at a bed & breakfast inn.
- Making this cake affords you the perfect opportunity to sneak out to the apple orchard, one last time. (No apple orchard nearby? Hit the grocery, or better yet, your local farmers market instead.)
- Love apple cider? Interested in finding recipes that allow its spicy sweet flavor to shine through? Look no further—this is your chance to put that cider (or apple juice as a substitute) to good use!
- Ever dreamed of combining the flavors of fall in one bite? This pound cake makes your efforts a snap.
- In the mood to indulge a little, spoil your guests, or treat your family & friends? Make this flavorful cake and let it take care of the pampering!
- Fond of sweet endings? Go ahead—serve this after breakfast, with lunch, afternoon tea, during a coffee break, or after dinner. Apple Raisin Pound Cake (with Apple Cider Glaze) is the quintessential, anytime dessert!
Apple Raisin Pound Cake with Apple Cider Glaze
(recipe adapted from Taste of Home’s Holiday & Celebrations Cookbook, circa 2002)
For the Apple Raisin Pound Cake
- 2 cups sugar
- 1 & 1/2 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups chopped, peeled, tart apples (Granny Smith or Ambrosia apples work well)
- 1/2 cup baking raisins
For the Apple Cider Glaze
- 1/2 cup apple cider (or apple juice to substitute)
- 1/2 cup packed brown sugar
- 2 tablespoons butter or margarine
Preheat oven to 350 degrees F for baking.
Assembly
In a medium to large mixing bowl, combine sugar, oil, eggs and vanilla; mix well. In another medium-sized bowl, combine flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in the chopped apples and raisins. Pour into a greased and floured 10-inch fluted tube pan (Bundt pan).
Bake at 350 degrees F for 1 hour & 15 minutes, to 1 hours & 30 minutes (or until a toothpick inserted in the middle of the cake comes out clean), depending on the accuracy of your oven. Cool for 15 minutes before removing from pan to a wire rack. Allow to cool completely.
To make the Apple Cider Glaze, combine glaze ingredients in a small saucepan and cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle gently with glaze.
Editor’s note: I like to reserve a bit of the glaze and drizzle lightly over individual portions when serving. Your guests will like this too.
Yield: Depending on the width of your slices, this recipe will yield up to 16 servings.
Enjoy!
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on Nov 15th, 2008 at 3:07 pm
This looks like a great way to enjoy apples.
on Nov 15th, 2008 at 3:46 pm
Yum! That looks incredible; perfect for autumn.
on Nov 15th, 2008 at 4:18 pm
That looks fabulous. I am going to sub dried cranberries for the raisins and make it very soon! Thanks for sharing . . .
on Nov 15th, 2008 at 8:51 pm
What are baking raisins?
on Nov 16th, 2008 at 1:58 am
Yum-o! Apple Cider Glaze makes everything taste so good. I bet it’s fabulous with the raisins!
on Nov 16th, 2008 at 2:37 am
Mmm delicious! I can almost smell how good this would be just from the description-and I love apple cider too!
on Nov 16th, 2008 at 4:18 am
Since it’s still apple season here in N. Georgia, this will be a perfect treat to serve our guests as they enjoy that last bit of fall…I’m heading to the apple orchard today!
on Nov 16th, 2008 at 7:57 am
No need to convince me Sandie..even the title had me heading to the kitchen:D
on Nov 16th, 2008 at 12:00 pm
Kevin - It is. I really enjoy finding recipes that use traditional ingredients in new ways, even in baked goods. They help me to appreciate and recognize any ingredient’s potential!
Katie - Thanks, I think so too!
Isabelle - That sounds wonderful! I considered doing that as well, since dried cranberries are a favorite of mine. Be sure to let me know how that substitution turns out…delicious I’m sure!
Lydia - Baking raisins are like regular raisins, only more moist. Their moisture content makes them ideal for use in baked goods as they don’t dry out, and have the ability to remain chewy and sweet.
I considered using golden raisins in this recipe as well (love them in baked goods too), but decided against them in order to maintain the contrast in colors. I love how the color of the baking raisins contrasts against the spiced color of the pound cake itself, and the apples as well. Interesting & delicious!
For more information on the different varieties of raisins, here’s a link to Sun-Maid raisins, which explains the different varieties. I think I’ll link it to “baking raisins” in the ingredient list above as well, in case others wonder the same thing!
Noble Pig - It is amazing how much wonderful flavor the Apple Cider Glaze imparts. I can’t imagine this pound cake without it!
Lorraine - I know. I can only be thankful this recipe makes enough to provide leftovers we can nibble on all weekend through!
Mary Jo - Wish I were going to the apple orchard today! Have fun & enjoy this pound cake—it’s addictive.
Val - Hope you enjoy it!
on Nov 16th, 2008 at 12:23 pm
I never heard of “baking raisins” and by clicking on the baking raisins in your recipe…well I learned a lot about raisins. Thank you! This sounds like something I would love so hopefully my local supermarket will have those “baking raisins”, and some nice apples and cider.
on Nov 17th, 2008 at 6:40 am
how about i serve this after breakfast, with lunch, afternoon tea, during a coffee break, AND after dinner? and yes, i would greatly appreciate an extra drizzle of glaze every time.
on Nov 17th, 2008 at 10:26 am
You had me at Apple cider glaze! Yummmm:) Can’t wait to make this recipe!
on Nov 17th, 2008 at 10:17 pm
This cake sounds fantastic and I agree that apple cider glaze is just perfection!
on Nov 17th, 2008 at 11:39 pm
Denise - Most markets carry baking raisins, so I don’t think you’ll have any trouble locating them. And you’re welcome! I’m glad Inn Cuisine was able to provide information you found valuable.
Grace - That’s when I served mine!
Paula - Hope you enjoy it! Let me know how the recipe turns out for you.
Zoe - Thanks for visiting, and thank you for your comment. The apple cider glaze is just the icing on the cake…
on Nov 29th, 2008 at 1:23 pm
I think I’m sold with the “anytime dessert” phrase. Yum.