Moist and flavorful cake recipe with raisins and pecans.
- 1 cup butter (softened)
- 1 ½ cups brown sugar
- 1 ½ cups sugar
- 5 large eggs
- 1 ½ cups applesauce
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
- 1 ½ cups raisins, seedless
- 1 cup pecans (chopped)
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.
Gradually add sugars, beating at medium speed 5 to 7 minutes.
Add eggs, 1 at a time, beating just until yellow disappears.
Combine applesauce and baking soda; set aside.
Combine 2¾ cups flour and spices; add to butter mixture alternately with applesauce mixture, beginning and ending with flour mixture.
Mix a low speed just until blended after each addition.
Combine remaining ¼ flour, raisins, and pecans; fold into batter.
Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325℉ (160℃) for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
Dust with icing sugar or drizzle with frosting if desired.
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