As I write this, I’m laughing at myself. It must have to do with [my] left-brain thinking. (In case you’re interested, it’s only when I have a watercolor paintbrush in hand that I seem able to force my brain to work on the right side and only then with some difficulty!) The recipe said “Rum Raisin Apple CAKE” (that’s my emphasis on the word cake). But it was baked in a loaf pan – a bread pan. So my left brain said bread pan = bread. No, Carolyn, you’re wrong! So as I cut, with my camera poised (still thinking bread), I made a narrow slice expecting more of a bread consistency. I don’t know why I’d think that since there is just a cup of flour in the batter and whole lot of apples. But I didn’t pay any attention to that part as I made it!
Well, as the saying going, “that makes no never mind.” because this thing – this CAKE – is really tasty. Very moist. I mean VERY moist. It has lots of complex flavors going on – from the dark rum-soaked golden raisins, to the multitude of apple chunks, to the apricot glaze on the top. It’s not difficult to make – peeling, coring and dicing the apples was the most time consuming. The batter came together relatively quickly, then you fold in the soaked raisins and the apples. The CAKE doesn’t rise much (how could it, with so little batter – it’s almost more like apples with a little something to hold it together).
Here’s the progress:
Not all that much batter, actually. Maybe I’d scale this recipe up by a third so it would be a tad thicker (and bake it longer). But really, it’s fine just the way it is – but it won’t serve all that many people – probably 6? Or possible 8 smallish pieces.
There’s the batter poured into a LOAF pan. Ready to pop into the oven for an hour. See, even here I was thinking wow, that batter has a long way to rise to mound over the pan edges. Jeesh – there was only 3/4 teaspoon of baking powder in the batter. How the heck could that happen?
Once out of the oven (the cake doesn’t brown but a little bit) I was still thinking I must have made a mistake in the recipe because the cake hardly rose a smidgen. What a dope I am! I looked again at the recipe to make sure I’d put in the correct amount of baking powder. Yes, I did. But I went on ahead . . . you cool it in the pan for 15 minutes, then carefully remove the cake out onto your outstretched palm and arm and turn it over onto a serving platter. While it’s still hot, you press apricot preserves through a fine-mesh sieve onto the top of the cake. What’s left in the sieve (the chunks of apricots) can go right back into the jam jar. I think I used less than the 1/4 cup called for – I used Trader Joe’s organic reduced sugar apricot preserves, and I let just a little bit of it drizzle over the side. Then you let it cool completely.
If you have lots of apples around, here’s a way to use up at least two, maybe three. The recipe calls for a pound of apples (juicy type, not like a Granny Smith – you want Rome or Fuji – I used 2 large Braeburns which weighed in a 1.2 pounds). And when you CUT the CAKE, just do it in squarish servings, okay? Don’t cut it like bread. Your family might laugh at you! But they’ll only laugh until they put the first bite in their mouths. They’ll luv it in whatever shape you happen to cut! The recipe came from one of my favorite blogs, Alpineberry. She got it from Simply Sensational Desserts by Francois Payard.
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Rum Raisin Apple Cake
Recipe By: Adapted from Simply Sensational Desserts
by Francois Payard, from Alpineberry blog
Serving Size: 8
Cake:
1/2 cup golden raisins
1/4 cup dark rum — such as Myers brand
1 cup all-purpose flour
3/4 teaspoon baking powder
8 tablespoons unsalted butter — (4 ounces) softened
1 cup confectioner’s sugar
3 large eggs
1 teaspoon vanilla extract
1 pound apples — peeled, cored and diced (juicy varieties work best like Rome or Fuji apples)
Glaze:
1/4 cup apricot preserves
1. Preheat the oven to 325 F. Butter an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Dust the pan with flour, tapping out the excess flour. (I used a teflon coated loaf pan.)
2. Bring a small pan of water to a boil, add the raisins, and boil 1 minute. Drain and repeat the process. Drain the raisins well a second time and place in a small bowl. Add the rum to the warm raisins and stir. Set aside.
3. Sift together the flour and baking powder. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and confectioner’s sugar on medium speed. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the side of the bowl with a rubber spatula. (The batter will be a bit odd looking – it doesn’t homogenize as well as some.)
5. Mix in the raisins and any rum that did not get absorbed by the raisins. Add the dry ingredients and mix on low speed until blended. Mix in the diced apples.
6. Spoon the batter into your prepared pan and smooth into an even layer.
7. Bake the cake at 325F for 60-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 15 minutes. Unmold the cake and turn it right side up. The cake could still be quite hot.
8. Make the glaze. Place the apricot preserves in a small heatproof, microwavable bowl. Microwave on high power for 20-30 seconds, until just bubbling. Push the warmed preserves through a fine meshed sieve. Gently brush the apricot glaze over the top of the hot cake. Allow the cake to cool completely before cutting it into slices or squares.
Per Serving: 349 Calories; 14g Fat (36.3% calories from fat); 5g Protein; 50g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 79mg Sodium.
A year ago: Stuffed Poblanos with (Leftover) Turkey & Cheese
Two years ago: Dilled Broccoli & Leeks

Ross4Teflon
said on December 7th, 2009:
Hi – Thanks for recommending using a Teflon pan while making your raisin cake (It looks delicious!) I represent DuPont and it’s always a pleasure to see people recommending our products in their recipes.
If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross