Apple, Pecan and Raisin Cake
Apple, Pecan and Raisin Cake
Rating: (1 rated)
  • 1 3/4 cups (265 g) unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 1/4 cups (265 g) lightly packed brown sugar
  • 3 eggs
  • 2/3 cup (150 ml) apple juice
  • 1 1/2 cups (185 g) peeled, cored and diced Empire apples
  • 1/2 cup (70 g) raisins
  • 1/2 cup (50 g) toasted pecans, coarsely chopped
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
  • In a bowl, whisk together the flour, baking powder and cinnamon.
  • In a large bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, stir in the dry ingredients alternately with the apple juice until smooth. Using a spatula, fold in the apples, raisins and pecans. Spoon into the pan.
  • Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Run the blade of a knife between the cake and the pan and unmould.
  • Description
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