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Applejack Bundt Cake

Sue Lau
Prep Time 25 mins
Cook Time 1 hr
Cooling time 1 hr 15 mins
Course Cake, Dessert
Cuisine American
Servings 12


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 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 palatablepastime.com
Keyword dried apple cake