The Kasmala household wanted a cake to celebrate the end of sheep shearing season, and this recipe was the result. It started out as a use-what-you-have-in-the-pantry cake, but somewhere along the line it transformed into one of the most delicious cakes that we’ve had in a while. You can use either chicken or duck eggs, and we also include substitutions for gluten and/or dairy free versions.
We talk you through making this Bundt cake in Episode 284 of our podcast. If you enjoy this cake you may also enjoy our recipes for Apple Spice Cupcakes and Apple Custard Bars.
Ingredients
3 medium sweet/tart apples
1 cup raisins or golden raisins
A generous splash of rum
2 ½ cups all purpose flour of gluten free 1-1 flour
2 teaspoons baking soda
1 cup granulated sugar
¾ cup brown sugar, packed
1 ½ teaspoons cinnamon
¾ teaspoon nutmeg
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 cup milk or dairy free milk
2 chicken or duck eggs, at room temperature
Instructions
Preheat your oven to 350 F. Spray or grease a Bundt pan and set aside.
Peel, core, and dice your apples. Set aside
Pick through the raisins to remove any gross ones and pick out any stems. Place the raisins in a bowl, and pour a splash of rum over top. Set aside
Add the dry ingredients to a large mixing bowl and whisk until well blended.
Add the wet ingredients and, using a stand or hand mixer, mix until all ingredients are thoroughly combined, stopping to scrape down the bowl a couple of times.
Using a wide spatula, stir in the apples and raisins and any rum left in the bowl.
Pour your dough into a greased Bundt cake pan and bake at 350 degrees for 55 to 60 minutes or until a cake tester comes out clean.
This cake is absolutely delicious on its own, but you can also glaze it or sprinkle the top with powdered sugar. Serve and enjoy!