Heavenly Apple Rum Raisin Cake
Rich and hearty, Apple Rum Raisin Cake includes some of my favorite flavours of the season. Apples, warm spice, sweet raisins and… rum. Nothing says winter baking quite like a dram or two of rum.
I love this recipe, it’s super simple; soak raisins, mix batter, add boozy raisins, walnuts, apples and bake. But the thing about being in the kitchen, you never know when catastrophe will strike. On this weekend I cooked without running water and my oven decided to drop about 50 degrees, just to throw a curveball my way. I mean, what is cooking without the occasional challenge?!
“Cooking is one failure after another, and that’s how you finally learn.” – Julia Child
Then because I was pushed for time I was forced to unmold my Apple Rum Raisin Cake while it was still piping hot (to catch the light and take it’s picture) so it became an Apple Rum Raisin Puzzle. Why do I share this with you? Well, because life isn’t perfect. Sometimes machines (and people) fail us. It’s how we recover that’s important! So we grab the reserve storm water out of the closet, adjust our baking timing, piece the cake together, toss a little sugar at it and VOILA. Apple Rum Raisin Cake, YUMMY.
Like Julia, I tend not to apologize for kitchen failures at home because I figure those I’m feeding are just darn lucky to get food! May your experience with this recipe be disaster-free.
Apple Rum Raisin Cake
Prep Time: 25 minutes
Baking time: 1 hour, 45 minutes
Serves 8 to 10
1/2 cup sultanas and/or raisins
6 tablespoons rum (or brandy)
3/4 cup plain flour
2 tablespoons cornflour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground allspice (or cloves)
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 cup muscovado (brown) sugar
1/2 cup butter, softened
6 golden apples, peeled, cored & chopped chunky
1/2 cup toasted walnuts, chopped coarse
1 – 2 tablespoons coarse raw sugar to finish
1. Soak raisins rum. Put raisins into a small bowl, cover with rum, cover with plastic wrap and let stand at room temperature for 2 hours (or overnight).
2. Preheat oven to 350F (180°C). Coat 10 inch round springform pan with nonstick spray (or grease well with butter), then line bottom with parchment paper.
3. Combine flour, cornflour, baking powder, salt and spices into the bowl of a stand mixer. Add sugar and butter and beat on a medium speed for 1 minute, stopping to scrape the the sides of the bowl, as necessary.
4. Add eggs and mix on low speed for a few seconds, then increase the speed to high and beat for 1 minute until light and fluffy, draining rum from the raisins to the batter as it mixes.
5. Remove from mixer, fold in the prepared apples, raisins (plus any remaining rum) and walnuts. The mixture will look thick and chunky and way too appel-filled but you’re just going to have to trust me on this – scoop into the prepared tin and gently level surface as best you can.
6. Bake at 350F (180°C) for 60 minutes. Remove from oven and cover loosely with foil once it’s nicely browned on top and reduce temperature to 325°F (150°C) . Return to the oven for about another 45 minutes and check for doneness. You’ll know it’s done when it’s firm to the touch and a toothpick tester inserted in the center comes away clean.
Allow cake to cool completely in the pan, on a wire rack before unmolding. Before removing the springform, run a small, sharp knife around the edges to loosen any stuck bits. Then gently shift to a plate, sprinkle with coarse sugar and serve.
No matter what befalls us, it’s still made with love and butter!