Warm Apple Spice Cake
Yield
10 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | cup |
cake flour
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
nutmeg
grated |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
mace
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 3 ½ | cups |
apples
green, chopped, unpeeled |
*
|
| ¾ | cup |
pecans
chopped, toasted |
|
| 1 | cup |
raisins, seedless
plumped in bourbon |
|
| 1 | x |
butter
|
*
|
| Caramel sauce | |||
| ⅓ | cup |
sugar
granulated |
|
| 1 | cup |
brown sugar
light, packed |
*
|
| ¼ | cup |
maple syrup
|
|
| ¼ | cup |
corn syrup, dark
|
|
| 1 | cup |
heavy whipping cream
|
|
| For serving | |||
| 1 | x |
vanilla ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 237 | ml |
cake flour
|
|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
grated |
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
mace
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 828 | ml |
apples
green, chopped, unpeeled |
*
|
| 177 | ml |
pecans
chopped, toasted |
|
| 237 | ml |
raisins, seedless
plumped in bourbon |
|
| 1 | x |
butter
|
*
|
| Caramel sauce | |||
| 79 | ml |
sugar
granulated |
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 59 | ml |
maple syrup
|
|
| 59 | ml |
corn syrup, dark
|
|
| 237 | ml |
heavy whipping cream
|
|
| For serving | |||
| 1 | x |
vanilla ice cream
|
*
|
Directions
In mixing bowl sift flours, baking soda, nutmeg, cinnamon, mace, ginger and salt.
Set aside.
Blend oil and sugar in electric mixer at medium speed 5 minutes.
Add eggs, 1 at time. Beat well.
Gradually fold dry ingredients into oil mixture.
Combine thoroughly.
Add apples, pecans and raisins.
Blend well with spatula.
Pour batter into buttered and floured 8-inch springform pan.
Bake at 325℉ (160℃) for 1½ to 2 hours, or until knife inserted comes out dry.
Drizzle some Caramel Sauce over slices of cake.
Serve with 1 scoop of vanilla ice cream for each slice.
CARAMEL SAUCE: Mix granulated sugar, brown sugar, maple syrup, corn syrup and cream in heavy-bottomed saucepan.
Cook over high heat until mixture reaches 200 degrees F on candy thermometer.
Let cool 20 minutes.
Skim surface if necessary.
