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Apple Juice Cake

April 29, 2015

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Apple Juice Cake

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).

Apple Juice Cake

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.

Apple Juice Cake

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.

Apple Juice Cake

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!

Apple Juice Cake

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Apple Juice Cake


★★★★★

5 from 3 reviews

  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 servings 1x
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Ingredients

Scale

Cake

  • 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)

Glaze

  • 2 cups confectioners’ sugar
  • ¼ cup apple juice

Instructions

  1. Preheat oven to 325 degrees F. Grease and flour a bundt pan.
  2. In a medium bowl, stir together flour, baking soda, salt, cloves, ginger, and cinnamon.
  3. 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.
  4. 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.
  5. 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.
  6. Cool in pan about 15 minutes, before carefully loosening and inverting onto a serving platter. Cool cake completely before preparing the glaze.
  7. 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.

Notes

Recipe adapted from Lucky Leaf

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes

Did you make this recipe?

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Filed Under: Baked Goods, Cake Tagged With: Apple, Apple Juice, Cake, Pecans, Raisins, Walnuts

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Comments

  1. John@Kitchen Riffs says

    April 29, 2015 at 11:44 am

    Really nice photos. Love all the detail. And super recipe — this looks incredibly good. Thanks!

    Reply
  2. Liz says

    April 29, 2015 at 1:10 pm

    What a perfect Bundt! I’d have to say you’re a darn good baker, too 🙂

    Reply
    • Laura says

      April 30, 2015 at 4:19 pm

      Thank you, Liz, that means a lot!

      Reply
      • janet ISABELLE PERTUSI says

        April 29, 2020 at 10:13 am

        I WANT TO MAKE THIS CAKE AS I HAVE AN ABUNDANCE OF APPLE JUICE BUT THAT IS TOO MUCH SUGAR!!!!!!!!!!!!!!! HOW CAN I CUT?????

        Reply
        • Arxsyn says

          September 18, 2020 at 5:01 pm

          I recommend using stevia as a sugar substitute. It is available either as a liquid or a powder. You should be able to find it in any large grocery.

          Reply
  3. Ashley @ Wishes & Dishes says

    April 29, 2015 at 4:50 pm

    This is brilliant! Your photos are gorgeous with that glaze dripping perfectly down! 🙂

    Reply
    • Laura says

      April 30, 2015 at 4:19 pm

      Thank you, Ashley!

      Reply
  4. lisaiscooking says

    April 30, 2015 at 2:50 pm

    Apple juice, raisins, and nuts sounds like a perfect combination! I need to form some plans for things that have been sitting in the pantry for a long time. I only wish those plans could be this delicious!

    Reply
  5. Beth says

    April 30, 2015 at 7:20 pm

    This cake sounds great! Old-fashioned desserts are the best, especially those sweetened with apples and raisins. Yum!

    Reply
  6. Christina @ Sweet Pea's KItchen says

    May 7, 2015 at 10:56 pm

    What a beautiful looking cake! 🙂

    Reply
    • Laura says

      May 8, 2015 at 11:59 am

      Thanks, Christina!

      Reply
  7. Jamilah says

    March 20, 2016 at 4:47 pm

    Can I use unsalted cream butter or half unsweetened applesauce for the shortening?

    Reply
    • Laura says

      March 21, 2016 at 1:40 pm

      Hi Jamilah! I haven’t tried that, but I definitely think it would work. The applesauce might add some moisture too which would be nice. Please let me know if you try it and how it works!

      Reply
      • Lee says

        November 7, 2016 at 4:41 pm

        Hi Ms. Laura,
        wonderful recipe, but after seeing Jamilah suggestion of the applesauce, I’m inclined to try it, but would it be ‘1-cup of applesauce or 1/2 of a cup of applesauce?

        Reply
        • Laura says

          November 8, 2016 at 4:06 pm

          Hi Lee! While I cannot say for sure, if you are swapping out 1 cup or shortening for applesauce, I would go with 1 cup of the applesauce. Hope this helps. Let me know if you try it!

          Reply
          • Jane says

            December 4, 2020 at 12:18 am

            Super late to the party, but wanted to add that 1:1 substitution of Apple sauce turned out great! Made for a moist, stiff loaf as expected, but still very tasty. Highly recommend leaving in the fridge for a while before enjoying – it really allows the flavors to meld.

            As a side note, I halved the sugar and it came out fine. Adding glaze will balance it off very well.

            ★★★★★

          • Laura says

            December 5, 2020 at 4:31 pm

            I’m so glad to hear you liked the cake, Jane! Applesauce sounds like a wonderful addition.

  8. Ashley says

    June 15, 2017 at 10:12 am

    Thank you for the recipe! I had some apple juice to use up and I made this last night. It came out great! The consistency is great, it’s not overly sweet, and I can already think of some ways to mix it up with different add-ins or flavors. The cake fell out of the bundt pan very easily also. Super win.

    Reply
    • Laura says

      June 15, 2017 at 2:46 pm

      Yay! Thank you for letting me know, Ashley! Enjoy the cake 🙂

      Reply
      • GwenEllyn Anderson says

        August 27, 2018 at 9:33 pm

        Me too! Thanks for the recipe. It made a LOT so I filled the bundt pan and then made little cakes … that will be very popular at the office tomorrow. 🙂

        Reply
        • Laura says

          August 27, 2018 at 9:51 pm

          Yay! I hope everyone loves it, GwenEllyn!

          Reply
          • GwenEllyn Anderson says

            August 28, 2018 at 12:38 pm

            🙂

  9. Joan hughes says

    June 19, 2017 at 11:03 am

    Well…I made the cake…when i took it out of the oven , i weighed it because it seemed heavy..it was 4 1/2 lbs. it does have the texture of a quick bread. Very mild apple essence. Might be appropriate for a hot cup of coffe or tea
    But as a dessert not so much. I used top quality juice but wonder if the less expensive kinds with artificial and added flavors would have been better. A good dollop of applesauce and maybe a spot of whipped cream would have improved it for a dessert. Anyhow, nothing ventured nothing gained, it is in the freezer for dire emergency, which to me is unexpected guests.

    Reply
    • Laura says

      June 19, 2017 at 4:22 pm

      Hi Joan! I’m sorry you didn’t love the cake. Bundt cakes can be heavy and there are a lot of ingredients in this cake. It is perfect with tea or coffee and if you wanted to make it better suited for your dessert, you could try serving it with whipped cream, ice cream, or caramel.

      Reply
  10. Joan hughes says

    June 23, 2017 at 11:38 am

    You just never know….i did put my apple juice cake in,the freezer for “just in case” and just incase turned out to be a hungry husband. Took it out of the freezer and sliced him a piece even retasted it myself. Holy moly!!! A couple of days n freezer turned a very ho hum cake into a yummy not so sweet, bread. Texture was great and flavor was now discernible. Just thought you would like o know

    Reply
    • Laura says

      June 23, 2017 at 5:34 pm

      Thanks so much for letting me know, Joan. I can’t tell you how many times that has happened for me. Things are always worth another try after some time in the freezer. Have a great weekend!

      Reply
  11. CYNTHIA KESTER says

    February 7, 2018 at 6:26 pm

    I THINK YOUR FLOUR RATIO MAY BE “OFF”. THE CAKE IS NOT DENSE ENOUGH TO HOLD TOGETHER. TOO CRUMBLY. THE ICING HAD WAY TOO MUCH APPLE JUICE. MY CAME OUT CLEAR, NEVER HARDENED. I THREW IT
    DOWN THE DRAIN. IT SOUNDED SO GOOD. SORRY, I WON’T BE MAKING THIS ONE AGAIN.

    Reply
    • Laura says

      February 8, 2018 at 4:01 pm

      I am sorry this cake didn’t work for you, Cynthia. I did not have these issues at all and I wish it would have worked for you too!

      Reply
  12. Nathan says

    March 9, 2020 at 8:06 am

    I love people sharing their experience and inspiring people to eat and drink healthy foods. This is simply awesome. I visit youtube and blogs for new recipes and I try them myself. Thanks for this recipe, I am going to try this.

    ★★★★★

    Reply
  13. janet PERTUSI says

    April 29, 2020 at 10:17 am

    I WANT TO MAKE IT BUT TOO MUCH SUGAR, CAN I REDUCE?

    Reply
    • Laura says

      May 1, 2020 at 4:53 pm

      Hi Janet! I definitely think you could reduce the sugar in the cake by half, but you can’t reduce the sugar in the glaze. You could potentially skip the glaze altogether. I hope this helps.

      Reply
  14. riaz says

    November 5, 2020 at 2:31 am

    It tastes so delicious. Loved it.

    ★★★★★

    Reply
    • Laura says

      November 17, 2020 at 10:24 pm

      Yay! Glad you liked it!!

      Reply
  15. Billie Jo Harlan says

    January 26, 2021 at 6:53 pm

    Is the correct amount of flour 5 cups? When I hit the print button, it said 15 cups of flour?
    Maybe it’s suppose to be 1 1/2 cups. Hope you can clarify for me.

    Reply
    • Billie Jo Harlan says

      January 26, 2021 at 6:56 pm

      I accidently hit the scale button. disregard..LOL

      Reply
  16. Patricia Morgan says

    January 17, 2022 at 2:34 pm

    I made this yesterday and it is way too dry and crumbly. I think 5 cups of flour is not correct for the amount of liquid. I looked at Bundt cake recipes in one of my cookbooks and majority of them only have 3 cups. I sliced it up and put it in the freezer like someone else suggested so I’ll see. It has good flavor but I’m very disappointed.

    Reply
    • Laura says

      February 3, 2022 at 1:13 pm

      Hi Patricia! I’m sorry the recipe didn’t work out for you. I do think a glaze or syrup or that resting time in the freezer will help.

      Reply

Trackbacks

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    May 3, 2015 at 12:57 pm

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