Jim's Apple Raisin Pound Cake with Praline Glaze Recipe - Allrecipes.com
Jim's Apple Raisin Pound Cake with Praline Glaze Recipe
  • READY IN ABOUT 2 hrs

Jim's Apple Raisin Pound Cake with Praline Glaze

Recipe by  

"This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!"

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Ingredients Edit and Save

Original recipe makes 1 10-inch Bundt cake Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
  2. In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
  4. For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2011

I made this cake with a few revisions, it is excellent. I used two cups chunky apple sauce and added 1/2 teaspoon of cinnamon. Also added 1/2 cup extra flour, to make up for added moisture of applesauce. When I made the glaze I added 1/4 cup Brandy instead of vanilla, remove from flame when adding it. It is now one of my favorites.

 
Most Helpful Critical Review
Feb 02, 2014

Really was plain I followed directions and felt the cake really needed something.

 

10 Ratings

Jul 21, 2011

Loved by lots when I made. I made this according to recipe with some small changes because I didn't have everything on hand. My changes were since I didn't have allspice I used 1 1/4 teaspoons cinnamon, 1/2 teaspoon of ground clove and 1/4 teaspoon of grated whole nutmeg. I also didn't have quiet a half cup of half and half so I added dark rum, around 2 tablespoons. I think this actually thinned the glaze a tad, but it soaked into the cake and made it super moist. It was definitely a hit and also a goner. Will make again!!!

 
Apr 22, 2011

totally delicious! Easy!

 
Apr 23, 2012

l brought this cake to a potluck supper and everyone loved it.lt was moist and the topping made the cake tastier.Thanks alot everyone wanted this recipe.

 
Dec 28, 2012

Man, oh man, this is a delicious cake. I followed the recipe exactly, except used a caramel glaze instead. The cake itself is now my only way to kick off Autumn. Hearty yet super moist- simply awesome.

 
Mar 02, 2012

This cake was very easy to make. I found it moist and delicious and I didn't even make the glaze.

 
Sep 23, 2012

I served this to a dinner party of 13 people and everyone raved about it. It is delicious and so easy to make. The sauce is delicious and adds extra sweetness. I'll definiately make this again.

 

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Nutrition

  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

JimJimmy
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