Fresh Apple Cake Ii Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Beat together the oil, eggs, vanilla and sugar.
• Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
• Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

Steps:

• For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
• Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
• Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
• For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
• Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place the flour in a bowl and mix well; rub in the butter until the pieces are the size of small peas. Stir in the cinnamon and nutmeg.
• Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and pineapple juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
• Bake in preheated oven for about 1 1/4 hours, or until a tester inserted in the center of the cake comes out clean. Turn out and cool on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside.
• Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.

Steps:

• Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
• Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
• Transfer to pan and then drop and shake the pan to release bubbles.
• Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and four a 9x13 inch pan. In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, combine eggs, oil and sugar. Beat until foamy. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour into a 9x13 inch pan.
• Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool, then spread with cream cheese frosting.
• To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla. Beat until smooth, then spread on cake.