Jim's Apple Raisin Pound Cake with Praline Glaze

Jim's Apple Raisin Pound Cake with Praline Glaze

JimJimmy 2

"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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1 h 50 m servings 492 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 12 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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...

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 c...

totally delicious! Easy!

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.

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 a...

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

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 agai...

As a professional cook for many years, I can tell you that this in one of the best cake recipes I've ever made!

Made this cake for my family last evening. Served it while it was still a little warm and not one piece was left. I did add some extra spices to the cake like 1 teaspoon each of ginger and nutme...