Dutch Apple Raisin Cake - An Award-Winner in Your Home

Have you ever hankered for one of those good "Old Fashioned" cakes that fill the house with a wonderful, spicy smell? Well, you're in for a treat. This old recipe goes way back to the time when apples and cakes were common. I find it to be wonderfully moist, and it has the right feel to my teeth. Although it's made without milk, you can hardly tell. This cake has an attractive dark color. But it's guaranteed to disappear quickly when you make it. It's great for holidays and most other occasions. Give it a try and then rate the article at the bottom of this page. I think you'll agree that it's worth at least four stars, but I give it a five.

Old Fashioned Dutch Apple/Raisin Cake

First, The ingredients:

1 cup  all purpose flour

1/3 cup white sugar

1/3 cup brown sugar(packed)

1 tsp cinnamon

1/2 tsp  baking soda

1/2 tsp  salt

1/2 tsp  ground allspice

1/2 cup  vegetable oil

1 extra-large egg, beaten lightly

1 tsp vanilla

1 cup peeled and finely chopped apples

1/2 cup raisins

Mix all main ingredients except for 1/2 cup of the apples. I use canned apples, but fresh apples will do. Leave the second half cup of apples in pieces about the size of your thumbnail doubled. You want to taste the apple chunks in the cake. Mix all the dry ingredients first, then add the wet ingredients one at a time while mixing. When all are combined and the mixing has been completed( at least 2 minutes of mixing), add the second half cup of apples and stir into the mix by hand. Pour combined mixture into your cake pan. I use a Bundt Cake pan, but any kind will do if you adjust your baking time accordingly. Bake in a 325 degree oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Depending on your pan, it may take a few minutes longer. It's worth the wait. Take the completely baked  cake from the oven and let cool until it's at room temperature. It's tempting to remove it from the pan sooner, but wait and it will come out whole and wonderful. If you don't like raisins, simply omit them from the recipe, but keep everything else.

I eat it plain, as is, but if you want an icing, a cream cheese frosting does nicely, or simply sprinkle powdered sugar on top. With or without an icing, the cake won't last long in your house either. I prefer it to fruitcake for the holidays. If you want to experiment, try adding chopped walnuts too, but don't get too fancy. The old fashioned goodness of this cake may be spoiled by too many changes. So enjoy this beautiful cake experience and take one to your Church Bake sale too. It's a crowd-pleaser! Use this cake recipe to sneak up on your competition at bake sales. If you give out free samples, you'll outsell just about everyone.