Do you ever have leftover ingredients? You know ones that need to be used NOW.
I try to keep things moving in my refrigerator and pantry, but every once in awhile, I lose track of things. I find that bunch of asparagus that has been hanging out in the crisper a little too long. Or that extra jar of marshmallow fluff I picked up a couple months ago and totally forgot about (by the way, stay tuned for that recipe in a few weeks).
There are a couple dishes that help me use all these things up. Vegetables about to pass their prime can be added to salads or frittatas, even pasta. Fruit makes an awesome crisp or baked oatmeal.
But recently I had a huge bottle of apple juice sitting in the refrigerator. I bought it for a recipe from a cookbook that didn’t turn out. But I couldn’t stand to waste the rest of it.
I can’t remember the last time I bought apple juice, so I did drink some of it. Icy cold from the refrigerator, it totally quenched my thirst. I needed to do something more with it though.
So I made cake. Apple Juice Cake. This is one of the more unique cakes I’ve made. It baked up beautifully and has a distinct apple juice flavor, which kind of surprised me in a pleasant way. It has more of a bready texture, instead of a cakey one. Not that this is a bad thing; it actually reminded me of my favorite raisin bread as a kid.
Full of crunchy nuts and plump raisins, and topped with a fabulous glaze, this is such a nice, old fashioned cake that I know you will love!
5 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cloves
2 teaspoons ground ginger
1 tablespoon ground cinnamon
2 cups granulated sugar
1 cup vegetable shortening
2 large eggs
2 cups apple juice
1 cup raisins (I love Trader Joe’s Jumbo Raisin Medley)
1 cup mixed nuts (I used unsalted pecans and walnuts)
2 cups confectioners’ sugar
¼ cup apple juice
Preheat oven to 325 degrees F. Grease and flour a bundt pan.
In a medium bowl, stir together flour, baking soda, salt, cloves, ginger, and cinnamon.
In a large bowl, cream together sugar and shortening until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in the eggs one at a time.
Alternately add the flour mixture and the apple juice, beginning and ending with the flour. You should do 3 additions of flour and 2 of juice.
Fold in the raisins and nuts. Pour the batter into the prepared pan and bake for about 1 hour 10 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
Cool in pan about 15 minutes, before carefully loosening and inverting onto a serving platter. Cool cake completely before preparing the glaze.
To make the glaze stir together sugar and juice until a thick yet pourable consistency is formed. Add more sugar or juice as necessary. Pour over the cake and serve. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in pieces in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.
Recipe adapted from Lucky Leaf