RUM-RAISIN APPLE CAKE

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Rum-Raisin Apple Cake image

Provided by Selma Hurwitz

Categories     Cake     Rum     Egg     Dessert     Bake     Quick & Easy     Raisin     Apple     Walnut     Spring     Bon Appétit     Massachusetts     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

1/2 cup dark rum
2 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
2 cups sugar
3 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
4 large Fuji apples (about 2 pounds), peeled, cored, cut into 1/2-inch cubes
1 cup chopped walnuts
1 cup golden raisins

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Boil rum in heavy small saucepan until reduced to 1/4 cup. Set aside.
  • Sift next 5 ingredients into medium bowl. Using electric mixer, beat rum, sugar, eggs, oil, and vanilla in large bowl until slightly thickened, about 5 minutes. Add flour mixture; beat just until blended. Stir in apples, walnuts, and raisins. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack. Cut into squares and serve.

*** Explore more Rum-Raisin Apple Cake Recipes »

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