Apple, Pecan and Raisin Cake

Apple, Pecan and Raisin Cake

  • Preparation 30 min
  • Cooking 1 h
  • Servings 1
  • Makes 8 to 10 servings
  • Freezes Yes

The multipurpose Empire rules for this pecan- and raisin-studded cake—the apple holds its shape beautifully when baked. Cream cheese frosting, generously slathered on top of the dense dessert, pairs perfectly with the sweet-tart fruit.

Featured in RICARDO Magazine (FALL 2017)
  • Vegetarian

Categories

Ingredients

  • Cake

    • 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
  • Cream Cheese Frosting

    • 1 block (250 g) cream cheese, softened
    • 1/2 cup (105 g) lightly packed brown sugar

Preparation

  • Cake

  • Filling

Personal Note