October Cake

This loaf cake is fall in every single bite. Pure maple syrup sweetens the batter instead of granulated sugar, giving it a deep, caramel-like richness that pairs with allspice and nutmeg in the best possible way. Chopped yams, tart apples, walnuts, and raisins pack the batter so full that it goes stiff, and that density is exactly what you want.

The orange marmalade and splash of Grand Marnier add a bright citrus note that keeps all those warm, earthy flavors from going one-dimensional. It’s a subtle addition, but you’d notice if it wasn’t there.

This batter is thick. Don’t panic. Stir the flour in by hand, a little at a time, and let the apples and yams provide the moisture. The cake bakes for a full hour-plus, so let it cool completely before slicing or it will crumble apart on you.

Pro Tips

• Beat the maple syrup, butter, and eggs for the full 3 minutes. This aerates the batter and gives the cake its lift since there’s a lot of heavy mix-ins weighing it down
• Dice the yams and apples small so they distribute evenly. Big chunks sink to the bottom
• Oil the loaf pan lightly and consider lining the bottom with parchment for easy release
• Cool in the pan for 10 minutes before turning out. Any sooner and it’ll break

Variations

• Replace Grand Marnier with apple brandy or Calvados to double down on the autumn theme
• Swap walnuts for pecans and add a maple glaze drizzled over the cooled loaf
• Use butternut squash puree in place of yams for a smoother crumb