apple rum-raisin spice cake


Isn’t this cake pretty?

Heck … I think it’s gorgeous.

It looks so simple and elegant … but it’s flavourful, moist and simply delicious.

It wasn’t always that way.

The first time I made it … I found it a little bit dry.  The taste deepened and the cake actually got better as it sat overnight, but it still wasn’t exactly what I had hoped.

That got me thinking … how can I tweak this recipe to make it moist straight out of the oven?

The second attempt included increased raisins (the original recipe called for ½ cup raisins).  It helped a bit.

The following week I decided to try it out in a larger rectangular pan rather than the original 9-inch round pan.  It was ok … but it certainly didn’t help with the dryness level.  I also decided to add my own baking powder and salt rather than using self-rising flour.  I liked the result in the texture of the cake more.

Since my goal was to add moistness to the cake … I thought why not add another apple?  Only rather than slicing it, I would dice it and incorporate it into the batter.  With that addition my problems were solved.

I got exactly what I was looking for in the recipe … an excellent cake that I will happily eat morning, noon and night (believe me, I had a lot of test cake to go through).

Now for the part of the blog post were I sell you on this recipe.

1.  It’s delicious

2.  It’s easy to make

3.  It looks gorgeous

4.  It would be a great thing to bring as a holiday hostess gift.  Especially since it gets better overnight.

5.  Did I mention that it’s gosh darn delicious and easy to make?  Plus it sure is pretty!


apple rum-raisin spice cake


1 c. butter, room temperature

1 c. brown sugar

4 eggs, lightly beaten

1 ½ c. flour

1 tbsp baking powder

½ tsp salt

2 tsp cinnamon

1 tsp ginger

½ tsp ground nutmeg

½ tsp allspice

½ tsp cloves

1 c. rum-soaked raisins

1 apple, peeled, cored & diced

3 apples, peeled, cored and thinly sliced

2 tbsp brown sugar cinnamon sugar

Heat your oven to 350 F.  Grease a 9-inch round pan with non-stick spray.  Then line the base and sides with parchment paper (I know … it sounds like an unnecessary step – but it honestly does make a difference in your cake).  Spray the parchment paper with non-stick spray.  Set aside.

In the bowl of your stand-mixer, using the paddle attachment, beat together the butter and sugar, at medium-high speed, until light and fluffy – about 3 to 5 minutes.  Gradually add the beaten eggs to the mixture, lowering the speed of the mixer and then increasing it to fully incorporate the batter.  Remember to take the time to scrap the sides of the bowl with a spatula.  You want all of that butter, sugar, egg mixture well combined.

Bakers tip: to ensure that the rum-soaked raisins don’t sink to the bottom of your cake (and stay on the bottom of the pan), sprinkle them with about 2 tbsp of the flour (take it from the 1 ½ cup flour needed for this recipe) and coat them.  Sinking problem is resolved.

Meanwhile, in another bowl, mix together all the dry ingredients: flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves.

Using a large spatula, gently fold the dry ingredients into the batter.  Add the diced apple and raisins.  Gently combine them into the batter.


Spoon half the batter into the prepared pan and level the surface.

Place half the apple slices over the batter, layering them.

Add the remainder of the batter on top of the apple slices.

Place the left over apple slices on top.  Sprinkle with cinnamon sugar.

Bake for 60 to 75 minutes – it depends on your oven and the thickness of your cake.  Allow to cool in the pan on a wire rack for 10 minutes.  Remove the cake from the pan (having it lined with parchment paper makes a huge difference – nothing sticks and the cake is easily removed!) and allow it to cool completely on the wire rack.

Don’t put this cake in the fridge.  It’ll dry out.   Keep it in a Tupperware container; air tight, for up to 5 days.  This is the cake that keeps on giving!