HARVEST SPICE CAKE
My go-to recipe when a non-frosted, somewhat rustic but of course delicious cake is needed. I have a wonderful cake mold that looks like a circle of fir trees which I sprinkle with powdered sugar to make them look "snowy." But the cake works in any mold or spring form as long as it's well-greased. Sun Maid may be the source.
Provided by Elisabetta47
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease (very well) a 10" springform pan with tube inset, or other similarly sized mold.
- Cream butter, sugar & orange peel until fluffy.
- Beat in eggs, one at a time.
- Combine dry ingredients in one bowl & yogurt & apples in another.
- Add dry ingredients to the creamed mixture alternately with the yogurt/apple mixture.
- Stir in the raisins & nuts.
- Turn the batter into the prepared pan & bake for 50-60 minutes or until toothpick comes out clean.
- Let stand for 10 minutes on a rack before turning out to cool.
- May be served with whipped cream & a garnish of sliced oranges but we like it simply sprinkled with powdered sugar.
Nutrition Facts : Calories 448.2, Fat 23.9, SaturatedFat 11.2, Cholesterol 89.8, Sodium 493.5, Carbohydrate 54.5, Fiber 2.2, Sugar 30.4, Protein 7
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