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 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
Preheat oven to 325º F. Butter and flour a 10” springform pan.
Sift together first 9 ingredients. Using electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then drain bourbon from raisins and mix into batter. Gradually fold in dry ingredients. Fold in apples, raisins and walnuts. Spread batter in prepared pan. Bake until tester inserted in center come out clean, about 1 ¾ hours. Cool cake completely before serving.
This rich, dense cake doesn’t need frosting, but is good with a little honey-sweetened crème fraîche or vanilla ice cream.
SOURCE: Recipe submitted by Kimberly Wright of Bar D Ranch