Some recipes simply feel like home — their aroma alone can warm a kitchen and draw everyone close. This Apple Raisin Walnut Spice Cake, shared by longtime farmers market customer Kimberly Wright, is one of those enduring classics.
Made with tart, heirloom apples and a generous mix of raisins soaked in bourbon or dark rum, this rich, moist cake carries all the cozy flavors of fall — cinnamon, nutmeg, clove, and a touch of ginger. It’s the kind of cake that doesn’t ask for frosting, just a quiet afternoon, a cup of tea, and perhaps a drizzle of honeyed crème fraîche.
The first bite is sweetly spiced and deeply satisfying — a delicious reminder of why simple, well-loved recipes are often the best.
INGREDIENTS:
2 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1 1/2 cups (3 sticks) European-style butter, room temperature
2 cups sugar
3 eggs
3 1/2 cups chopped, unpeeled tart green apples (such as Gravenstein, Newtown Pippin, Rhode Island Greening or Hauer Pippin)
1 cup raisins, soaked overnight in ½ cup bourbon or dark rum
3/4 cup chopped walnuts
METHOD:
Preheat the oven to 325°F. Butter and flour a 10-inch springform pan and set aside.
In a medium bowl, sift together the all-purpose flour, cake flour, baking soda, nutmeg, cinnamon, salt, cloves, mace, and ginger. Set aside.
In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3–4 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Drain the bourbon or rum from the raisins, reserving the liquid, and stir the liquid into the butter mixture.
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently fold in the apples, raisins, and walnuts until evenly distributed. Spread the batter evenly into the prepared pan.
Bake for 1 hour and 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan before removing the sides of the springform.
BAKERS NOTE:
- To keep the apples evenly distributed in the batter, lightly toss them in a tablespoon of flour before folding them in. This helps prevent them from sinking during baking.
- For the best flavor, bake the cake a day ahead — the spices deepen beautifully overnight, and the crumb becomes even more tender. Store tightly covered at room temperature for up to three days, or refrigerate for longer keeping. Serve at room temperature or gently warmed.
SERVING SUGGESTIONS:
- Serve slices plain, or with a spoonful of honey-sweetened crème fraîche, whipped cream, or a scoop of vanilla ice cream.
- A drizzle of warm caramel sauce makes it extra special for the holidays.
YIELD: 8 – 10 servings
SOURCE: Recipe submitted by farmers market customer Kimberly Wright
