This recipe goes back over 30 years, so I thought it was about time to reincarnate this harvest spice cake and bring it to the clubhouse tonight. I absolutely love the glaze tweaked with rum, which is optional, of course.
This is a hardy batter, so you should mix by hand.
These are the ingredients for the spice cake:
2 cups reg flour
2 tsp baking soda
1/2 cup brown sugar
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 cup vegetable oil
1 can apple pie filling
1 cup raisins
1 cup chocolate chips
1& 1/2 tsp vanilla
1 cup chopped walnuts
Preheat oven to 350 degrees.
In large bowl, mix all dry ingredients together with a wisk, flour, baking soda, salt, cinnamon, cloves, nutmeg.
In separate bowl, combine eggs, oil, sugar, apple filling, raisins, chocolate chips, vanilla.
Add dry ingredients into the wet ingredients and using a wooden spoon, combine the ingredients to make a batter.
Spoon batter into a well greased Bundt pan, evenly.
Bake for one hour or until knife comes out clean.
While the cake is almost done, prepare the glaze. This is optional. You can serve with powdered sugar on top and serve with whipped cream.
Ingredients for the glaze:
4 Tbsp butter
3 Tbsp brown sugar
3 Tbsp white sugar
3 Tbsp heavy cream
1 Tbsp Rum
In small saucepan, combine all ingredients except 1 Tbsp of the butter. Bring to boil - let it cook for a minute, then add the tablespoon of butter and the rum.
While the cake is warm and on the serving plate, poke holes into cake and pour glaze all over the warm cake.
When completely cooked, you may serve.
Serve with whipped cream, if you like.
Enjoy! Happy Harvest time
This is a spice cake. You can leave out any spices you do not prefer.