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–+ servings

Amazing Raisin Cake

Sheila
This cake is an old recipe from my family recipe box. This cake is moist and chock full of apples and spice and also includes what some may find as very surprising ingredients for baked goods. The caramel frosting is perfect with this cake.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course baked goods
Cuisine Dessert
Servings 16 servings
Calories 541 kcal

Equipment

  • 2 9" cake pans

Ingredients
  

Preheat oven to 350°, prepare cake pans by spraying with non stick baking spray.

  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 2 cups sugar
  • 2 whole eggs
  • 1 cup Hellmans mayonnaise
  • 1/3 cup milk
  • 3 cups apples peeled and chopped small
  • 1 cup raisins I use golden and regular raisins or a combo of both

Caramel Frosting

  • 1 cup butter 2 sticks
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 2 tbsp pure maple syrup
  • 1 1/2 tsp vanilla
  • 3 tablespoons milk
  • 1 1/2 cups powdered sugar
  • 1 cup chopped nuts I'm partial to pecans

Instructions
 

Preheat oven to 350 degrees. Prepare cake pans with by lining with parchment and spring with non-stick baking spray.

  • Peel, core, and dice apples set aside.
  • Measure dry ingredients into a large measuring cup, flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  • Add eggs, sugar to mixer and beat until smooth and frothy. Add mayonnaise and mix until combined.
  • Alternate adding dry ingredients and milk to sugar egg mixture. The batter will be thick.
  • Scrape bottom and sides of bowl down making sure ingredients are completely mixed. Remove bowl form mixer, add apples and raisins, fold in with spatula.
  • Divide batter into prepared cake pan. Bake for 25 minutes at 350° or until toothpick comes out clean. Allow cakes to cool for 10 minutes before flipping them out onto a cooling rack.

Caramel Frosting

  • Add brown sugar and butter to 3 quart sauce pan over medium heat. Stir continuously as butter is melting. Stir until sugar and butter become one and start to boil. Allow to bubble and boil for 2 minutes, stirring.
  • Remove pan from burner and add vanilla, maple syrup, and milk stir to combine. Now with a whisk add powdered sugar and whisk until smooth. At this time add in chopped pecans.
  • Place 1 cake top side down onto a cake plate and frost with caramel frosting. Take 2nd cake and place on top of 1st cake bottom side down, so bottoms of cakes are together. Pour remaining frosting over cake and smooth it out letting it run down the sides.
  • Store any leftover cake in airtight container. I find if you have room in your refrigerator that the cake stays moist longer.

Nutrition

Calories: 541kcalCarbohydrates: 75gProtein: 4gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 36mgSodium: 471mgPotassium: 179mgFiber: 2gSugar: 54gVitamin A: 15IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Keyword apples, bundt cake, caramel, layer cake, pecans
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