Recipe courtesy of Ina Garten
From:
Make It Ahead
Recipe courtesy of Ina Garten
From:
Make It Ahead
Fresh Apple Spice Cake
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- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 9 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 531
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 4 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 168 mg
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 9 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 531
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 4 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 168 mg
Ingredients
Directions
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7m
Easy
CLASS
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
