This is a combination of two cake recipes: Paula Dean's Fresh Apple Cake and Uncle Bob's Fresh Apple Cake. I gave them both a twist by adding a couple ingredients and cutting down the sugar of Paul's recipe.My kids love this cake for breakfast- and me and my man can't keep our hands off it any time of the day!
1Spray a bundt pan with non-stick spray then coat thickly with the cinnamon/sugar coating, set aside.
2Soak raisins in rum, drain before adding to the cake mix, as the last ingredient.
3Peel and chop apples, squeeze lemon over them, then 3T of cinnamon, set aside.
4In a small bowl, sift together flour, baking soda, salt, and nutmeg.
5In a large bowl beat sugar with oil until well blended, then add vanilla and eggs one at a time, beating well after each. Add apples, and drained raisins and mix well with a spatula.
6Add flour mixture to egg mixture and mix well with a spatula. This mix will be very thick.
7Spoon into bundt pan, pressing down to level off. Drag a knife through it to try and get air bubble out before baking.
8bake at 375 degrees for 1 1/2 hours or until a toothpick comes out clean. The top will be golden brown. Cool on a rack for 15 minutes then turn out onto a serving plate to cool for another 30-45 minutes.
9or serve warm-ish. cover and keep until finished. It won't last long.