A delightful spiced apple cake with a hint of pecans and raisins, perfect for any occasion.
Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan and lightly dust it with flour.
Greasing and flouring the pan ensures the cake releases easily after baking.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Mixing the dry ingredients separately helps distribute the leavening agents evenly.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Ensure the butter is at room temperature for easier creaming.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped apples, pecans, and raisins.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared bundt pan. Tap the pan gently on the counter to remove air bubbles.
Tapping the pan helps the batter settle evenly.
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Let the cake cool in the pan for 15 minutes before transferring it to a cooling rack. Once cooled, glaze or dust with powdered sugar if desired.
Allowing the cake to cool slightly in the pan helps it firm up for easier removal.
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