"Richardson's Canal House Inn is in a historic building on the Erie Canal, outside of Rochester, New York," says Ellen Wagner of Pittsford, New York. " All the food is great, but the apple raisin cake is especially good. It's so moist and delicious—know gourmet readers would love it. Will you request the recipe from the pastry chef?"
Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.
•Cake keeps in an airtight container at room temperature 5 days.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 12 to 16 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F and butter and flour a 12-cup bundt pan, knocking out excess flour.
Step 2
Sift together flour, baking soda, and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixture until just combined. Fold in apples and raisins and spoon batter into pan.
Step 3
Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.
Step 4
Cool cake in pan on a rack 10 minutes, then turn out onto rack to cool completely.
