Apple Chip Pudding Cake
Dense, moist apple cake packed with dates, walnuts, and golden raisins. Oil-based batter loaded with fruit and spice bakes into a pudding-like texture in a 13×9 pan.
YIELD
13 servingsPREP
20 minCOOK
45 minREADY
1 hrsThis cake is more pudding than cake, dense and moist with barely enough batter to hold together all the chopped apples, dates, walnuts, and raisins. It’s the kind of recipe that gets better as it sits, the flavors melding and the texture becoming even more tender.
The technique is dead simple: beat sugar, oil, and eggs together, stir in the dry ingredients, then fold in all that fruit and nuts dredged in flour to keep them suspended in the batter.
Bake it in a big 13×9 pan or split it between two smaller pans for gifting.
Kitchen Tips
- Reserve a small portion of flour mixture to coat fruit and nuts
- Chop dates and apples into similar-sized pieces
- Adjust baking time for glass pans: use 325°F instead of 350°F
- Let cool completely before cutting, the texture improves as it sets
Ingredients
Directions
In mixing bowl, beat together sugar, oil and eggs.
Sift together flour, soda, salt and cinnamon.
Reserve small portion of dry mixture to coat fruit and nuts.
Add flour mixture to beaten sugar mixture and blend well; stir in vanilla and apples.
Dredge with reserved flour mixture, dates, walnuts and raisins; stir.
Pour into 13×9 inch pan or 2 smaller pans.
Bake at 350℉ (180℃) F in metal pan or 325 in glass pan for about 45 minutes.
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