Applejack Bundt Cake

Applejack Bundt Cake infuses a fruit filled batter  with brandied apples, raisins and walnuts,  then frosted with a sweet sour cream glaze.
Applejack Bundt Cake

Applejack Bundt Cake

By Sue Lau | Palatable Pastime

My recipe of the day is for Applejack Bundt Cake posting with the Bundt Bakers group for December, where Stacy has chosen the theme of Fruit Cakes using dried fruits and nuts.

I’d  have loved to do a traditional British type Christmas cake, but didn’t feel I  had enough  time. So I looked over what dried fruits and nuts I had on hand, along with whichever kinds of yummy booze I had to flavor it with, and came up with  this one.

What is Applejack?

Applejack is similar to an apple brandy and is considered to be one of America’s oldest liqueurs. It is comparable in flavor to both apple flavored brandies as well as Calvados, which are generally French. You  can use whichever you  like, but for a Colonial touch, you would prefer the applejack.

Aging of Christmas Fruit Cakes

Usually fruit cakes have to have time to age, to both soak the cake a few times  (generally four) as well as give the cake some time  to mellow out and air, so it doesn’t taste like a shot of booze.  This would often take 4-6 weeks, so if you want a traditional fruit cake, you would usually have that started by around Halloween.

Being Quicker with  the Liquor

This one bakes and serves the same day, and the way I do that is to braise  the  apples in applejack,  which allows them to pick up the flavor, use the cooking  to soften up, and also get rid of the alcoholic nature.

That will all be folded into a lightly spiced batter enriched with both raisins and walnuts. Raisins can be macerated as well (soaked in the applejack) generally if they are older or very dry,   but ones from a fresh  pack would probably soften too much so  unless you want them to disappear in the cake, avoid  it.

How This Cake Does

The result is a very moist, fruity and nut filled cake with  aromas of brandy.  A lot  like a typical  apple cake for autumn, only  with  a more deluxe nature.

The  sour cream  glaze is very simple, adding a nice sweetness- and it sets up to  dry in  about  an hour.

Applejack Bundt Cake

Applejack Bundt Cake

December 2019: Fruitcakes (Bundts with Dried Fruit and Nuts)

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Applejack Bundt Cake

Applejack Bundt Cake

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Applejack Bundt Cake

Applejack Bundt Cake

Sue Lau
No ratings yet
Prep Time 25 minutes
Cook Time 1 hour
Cooling time 1 hour 15 minutes
Course Cake, Dessert
Cuisine American
Servings 12
Calories 393 kcal


Brandied Apples:

  • 3.5 ounces diced dried apples about 1.5 cups
  • 1 cup water
  • 1/4 cup applejack or apple brandy or calvados


  • 1-1/2 cups cooled melted butter
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 3 cups all-purpose flour
  • 1 cup chopped walnuts
  • 1 cup raisins

Sour Cream Glaze:

  • 1-1/2 cups sifted confectioner's sugar
  • 1/4 cup sour cream


Prepare apples:

  • Place apples in a saucepan with the water and applejack and simmer over low heat until water dissipates, about 10 minutes. Set aside.

Prepare cake:

  • Preheat oven to 350F.
  • Prepare Bundt pan by spraying with Baker's release spray.
  • Place cooled melted butter, eggs, and vanilla in an electric mixer and mix until smooth.
  • Gradually add sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and flour, mixing into a smooth batter.
  • Fold in chopped apples, walnuts and raisins.
  • Spread batter evenly into the Bundt pan.
  • Bake for 50-60 minutes or until a toothpick tests clean without wet batter.
  • Cool cake in pan 15 minutes, then turn out and finish cooling completely on a wire rack.
  • When cake is cool, mix powdered sugar and sour cream until smooth and of drizzling consistency.
  • Drizzle over cake and allow icing to set.


From the kitchen of


Calories: 393kcalCarbohydrates: 54gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 64mgSodium: 304mgPotassium: 241mgFiber: 3gSugar: 19gVitamin A: 329IUVitamin C: 1mgCalcium: 76mgIron: 2mg
Keyword dried apple cake
Tried this recipe?Let us know how it was!

Applejack Bundt Cake

7 responses

  1. Sounds delicious Sue. It certainly is a busy time of year. I’m surprised we had such good participation this month.

    • It has been a freight train of baking for Q4- but everyone has been loving nibbling on the results. I am glad I managed to squeeze one more in- wasn’t sure if I could. Now to get some muffins baked up and head off to the New Year. When we will be neck deep in Soup and Curry. 🙂

  2. What a great idea to macerate and cook the apples in applejack, Sue! I love your shortcut way of adding the flavor of liquor without overwhelming the cake.

    • It worked out. Now I have my eye on something called Black Cake from Trinidad, which is definitely fruit with rum. I’ve seen some black rum at the party store. If I start now I might get it done in time for next year. LOL!

    • Sorry about that! Two editors and still occasionally a typo slips past. Glad you caught it before it hit the oven!

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