Name: Apple, Pecan and Raisin Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 to 10 servings
Ingredients: 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; 1 block (250 g) cream cheese, softened; 1/2 cup (105 g) lightly packed brown sugar

Preparation

Cake

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.

Filling

In a bowl, beat the cream cheese and brown sugar with an electric mixer until smooth and creamy.
Spread the frosting over the top of the cake and place on a serving platter.

Comments

Elaine E.

5 stars January 27th, 2019

delicious!
Anne B.

4 stars September 28th, 2018

This looks like a recipe I will definitely try.
Catherine B.

5 stars August 27th, 2018

love this cake. I made it for my bday lol and it was just lovely with a cup of tea. I'd use a more narrow pan next time to give the cake height or double the recipe and make two layers! will make again in the fall!