This apple pound cake is part of my apple dessert recipes collection. Which means if you have tons of apples this is one recipe of many I have that will use them up before they rot.
This apple pound cake calls for "real" apples. No canned stuff. No apple sauce from plastic jars or containters. Which does mean you gotta slice, core, but maybe not peel. (That one is your choice.)
This is heavier and dense. Thus the "pound cake" part. Now - I am posting it with oil because it gives great density. But for heaven's sake use a decent oil. IF you use a junky store brand it will give the cake a funky flavor. Don't be tight with your "oil" budget.
I prefer to bake with tart apples. And I usually choose granny smith. But really any FIRM apple will work. Too, you can see some options below if you don't dig all the ingredients. I swap things out a lot. And one special option I will note is "anise". Anise is used quite a bit in Italian dessert recipes and some in our Italian cakes - but don't feel obligated. You can leave it out if you want.
If this wasn't exactly what you were looking for - check out my apple dessert recipes collection and scroll below to see my cake gallery and FAQs about this recipe.
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* 1 1/2 cups of oil (NO crappy store brand - use good quality)
* 2 cups sugar
* 3 eggs
* 2 teaspoons vanilla
* 3 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1/8 teaspoon anise (or several pinches worth)
* 2 cups finely chopped pared apple (any kind - the "tarter" the better in my opinion)
* 1 1/2 cup nuts
* 1/2 cup raisins (see options)
* Combine the first four ingredients
* Fold in the apples, nuts, and raisins
* Turn into a greased and floured tube pan (or bundt)
* Bake for (or until your toothpick comes out clean)
* Cool 10 minutes and remove from pan
Honestly you can use all butter if you want. If that sounds too decadent then go half and half. Half of the oil called for. And the other half butter.
We use it a lot. The closest flavor I can use to describe it is - licorice. Black licorice. I use it for subtle under tones. Not for in-your-face flavor. But again, this is an apple pound cake recipe meaning the apple is the main flavor. So... "pinches" really is a part of "a pinch". Just use common sense. Or if you lack that - just leave the anise out.
I've used currants. And you can use dried cranberries too. There are no hard strict rules if you have raisin haters either. Just leave them out - but I haven't tried that - so fair warning, not sure on the texture if you do that.
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