Serves 12 to 16
- Active time:35 min
- Start to finish:1 3/4 hr
September 2000
Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.
-
3
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1/2
teaspoon
salt
-
1 1/2
cups
vegtable oil
-
3
large eggs
-
1 1/2
cups
granulated sugar
-
1/2
cup
packed light brown sugar
-
1
tablespoon
cinnamon
-
1/2
teaspoon
freshly grated nutmeg
-
1
tablespoon
dark rum
-
1
teaspoon
vanilla
-
3
Cortland or Empire apples, peeled and cut into 1/4-inch dice
-
1/2
cup
raisins
-
Preheat oven to 350°F and butter and flour a 12-cup bundt pan, knocking out excess flour.
-
Sift together flour, baking soda, and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixture until just combined. Fold in apples and raisins and spoon batter into pan.
-
Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.
-
Cool cake in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Cooks’ note: Cake keeps in an airtight container at room temperature 5 days.
