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Apple Juice Cake

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




  • 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


  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.


Recipe adapted from Lucky Leaf

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