Ingredients
- 3 ½ to 4 cups of peeled and diced apples (gala or pink lady work well)
- 2 ½ cups flour
- 1 cup sugar
- 2 eggs
- 1 to 1 1/2 cups raisins
- 1/2 cup butter
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon allspice
- 2 teaspoons cinnamon
Special tools:
- bundt pan or angel food cake pan
Preheat oven to 450 degrees.
Peel the apples, dice them, and set them aside. Place the raisins in a ceramic bowl and heat water in a pot until it boils. Pour the boiling water into the bowl with the raisins and let the raisins absorb the water.
Beat the 1/2 cup butter, 2 eggs, 1 teaspoon vanilla extract, and 1 cup sugar until fluffy. Mix 2 ½ cups flour, 2 teaspoons baking powder, 1 teaspoon allspice and 1 of the 2 teaspoons of cinnamon together then add it to the beaten mixture.
Drain the raisins and let sit in the bowl to cool briefly. Combine 1 teaspoon cinnamon with the apples and toss gently to coat. Mix the raisins and cinnamon coated apples in with the beaten mixture and stir until just combined. Do not over mix.
Spray your bundt or angel food cake pan with cooking spray or butter and then coat with 3 tablespoons flour. Tap the excess flour out of the pan and pour your mixture in.
Bake until a toothpick or knife come out clean and the top is golden brown, about 40-55 minutes depending on the pan you use. Take out and let cool in the pan.
Variations:
- add 1 tablespoon dark rum to add a hearty flavor
- make an icing with 1 cup powdered sugar, 2 tablespoons milk or
cream, and ½ teaspoon vanilla extract. Drizzle on top for an extra
sweet treat.
