This super-moist cake is an easy way to combine the flavors of the season in one simple dessert. Overall, this cake is reminiscent of a dark and spicy fruitcake – but without all of those weird candied fruit bits.
For the Cake
- 2 cups flour, plus more for dusting
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1-1/2 to 1-3/4 cups sugar*
- 1 cup oil or melted butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled, grated apples
- 1 cup fresh cranberries
- 1/2 cup raisins
- 1 cup boiling water
*The amount of sugar you need will depend on the type of apple you use. Tart, green apples (e.g. Granny Smith), may need the full 1-3/4 cups, while sweeter apples (e.g. Braeburn or Gala) will probably only need 1-1/2 cups.
For the Glaze
- 1-1/2 to 2 cups powdered sugar
- 1 to 2 tablespoons rum (or imitation rum)
Place the raisins in a large coffee mug or small, heat-proof bowl. Pour the boiling water over the raisins and let sit for 5-10 minutes to rehydrate, stirring occasionally. When the raisins are plump, carefully drain the excess water from the mug and pat them dry with a paper towel.
Once the raisins have been rehydrated, preheat the oven to 350 degrees with a rack in the middle. Grease and flour a bundt pan.
In a large mixing bowl, lightly whisk the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and salt. Set aside.
In a medium mixing bowl, combine the sugar, oil (or melted butter), eggs, and vanilla extract. Peel and grate the apples before adding them to this mixture. Add the wet ingredients to the dry ingredients and mix until just combined. Toss the raisins and cranberries in flour and fold them gently into the batter.
Pour batter into prepared cake pan. Bake for approximately 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and let cool completely on a cooling rack.
Once the cake has cooled, combine the powdered sugar and rum (or imitation rum) until the glaze reaches the desired taste/consistency. Drizzle the glaze over the cake and serve.
Variations: I would suggest experimenting with various add-ins and substitutions based on what you have available. Some possible additions include orange zest and chopped pecans in the batter. Or, you could amp-up the orange flavor in the cake as whole by substituting orange extract for the vanilla extract, swapping orange juice for rum in the glaze, or even topping the cake off with some strips of candied orange peel.