Mom's Apple Brandy Cake
Submitted by CJ
Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.
YIELD
16 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the kind of cake grandmothers made for Sunday dinners, back when a generous pour of spirits into dessert raised no eyebrows.
The batter is dense with chopped apples, nuts, and raisins, creating a hearty cake that slices clean. But the magic happens after baking when you drizzle two full ounces of brandy over the warm cake, letting it soak into every crumb.
Day-old slices are even better than fresh, making this ideal for advance prep.
Pro Tips
- Use a tube pan for even baking through the thick, fruit-heavy batter
- Poke holes in the warm cake with a skewer before adding brandy for better absorption
- Wrap cooled cake tightly; flavors meld and improve after 24 hours
- No baking temperature given in original recipe; 350°F works reliably
Ingredients
Directions
Combine flour, sugar, baking soda, nuts and raisins.
Combine apples, applejack, eggs, oil, and vanilla.
Combine two mixtures (will be stiff).
Spread in a greased and floured tube pan or cake pan.
Bake 40 to 45 minutes (no temperature given) or until tester skewer inserted into center comes out almost clean.
Let stand 10 minutes. Pour two ounces of brandy over the cake.
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