Raw Apple Cake with Apple Brandy and Raisins

Raw Apple Cake

Cake served with Armenian coffee.

This cake is a breeze to make. The batter is really thick, and you might think it’s not ever going to be a cake.  The great thing is as the apples cook, they let go of their moisture that combines with the batter infusing it with all its wonderful apple goodness and making an impressive cake.  The cake is rich and is perfect with tea, or espresso, or my favorite Armenian coffee.

I used to make this cake when I was in high school.  One of my classmates brought the recipe one day, and I started making it. The original recipe does not call for brandy, mace, cardamom or nutmeg.  I added the brandy to it one day when my father had some sitting on the shelf.  It brought it to a whole new level of good. Then, all kinds of things happened in my life, I had jobs, a career change, and finally had a kid. Then Mark Zuckerberg came along and made Facebook.  The minute I joined and said what high school I was from, all these friend suggestions came up from my high school. Years later, I posted and asked if anyone knew of the apple cake and might have a recipe.  Thankfully, one of the girls posted a picture of the recipe card, and it was the very same one I used to make.  So, now, I bring it to you in all its glory.

Raw Apple Cake with Apple Brandy and Raisins
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings

Mise En Place

  • 2 cup Apples chopped
  • 2 tablespoon Raisins
  • 2 tablespoons Apple Brandy or 1 teaspoon Brandy extract
  • 1 Egg
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking soda
  • 1 cup Flour
  • 1/4 cup Oil
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Mace
  • 1/4 teaspoon freshly grated Nutmeg
  • 1/8 teaspoon Cardamom
  • -- Icing --
  • 1 cup Powdered sugar
  • 1 tablespoon Butter softened
  • 1 teaspoon Milk
  • 1/2 teaspoon Vanilla
  1. Will be really thick.
  2. Bake at 325 glass 350 metal 40 minutes.
  3. Grease a cake pan, line with parchment paper, and grease that as well. Preheat the oven to 325 for glass and 350 for metal. You could use either round or square.
  4. Put the raisins in a small bowl with the brandy or extract and set aside. Set one apple aside, core it and slice it. Put the slices in the bottom of the cake pan.
  5. Core the remaining apples and cut into small pieces, about 1/4 inch thick and 1/2 inch square.
  6. You may peel them if you want, but it is not required. Add the raisin mixture to the apples, stir and set aside.
  7. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg and cardamom. Set aside.
  8. Dry Ingredients

  9. Beat together eggs and sugar until the eggs mixture is light and smooth.
  10. Egg and Sugar

  11. Beat until a ribbon forms

  12. Add the vanilla and beat.
  13. Add the oil and beat again.
  14. Oil added

  15. Slowly add the flour mixture, beating and scraping the sides of the bowl.
  16. Adding flour

  17. Ready to add apples

  18. Add the apple and raisin mixture by hand and mix together.
  19. Batter mixed with apples

  20. Pour the mixture into the prepared pan being careful not to disturb the slices on the bottom.
  21. Careful not to disturb the apple slices

  22. Bake for 40 minutes or until a toothpick comes out clean.
  23. Remove from the oven and let rest for about 10 minutes, then remove from the pan and cool completely.
  24. To make the icing, mix the butter and powdered sugar together, then add the vanilla and milk, If the icing is too thin, add more sugar, if too thick, add more milk.
  25. You may put the icing on the cake if desired, but it is sweet enough without.
Nutrition Information
Serving size: 1 slice Calories: 319 Fat: 10 grams Saturated fat: 2 grams Unsaturated fat: 4 grams Carbohydrates: 53 grams Sugar: 39 grams Sodium: 254 mg Fiber: 2 grams Protein: 4 grams Cholesterol: 76 mg

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