Spiced Apple Pecan Cake
|Raisins||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Pound (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Granny smith apples/Newtown pippin apples||1 Pound|
|Chopped pecans||1 Cup (16 tbs)|
Mix raisins and rum; set aside.
In a large mixing bowl, beat butter and sugar until light and creamy.
Add eggs, 1 at a time, beating until blended.
Stir together flour, soda, nutmeg, cinnamon, salt, ginger, allspice, and mace.
Add to butter mixture, 1/2 at a time, mixing to blend.
Stir in raisins and rum, apples, and chopped pecans just until well distributed.
Spread batter into a buttered and floured 2-inch-deep, 10-inch-diameter cake pan with removable rim; arrange pecan halves over top.
Bake in a 325° oven until a toothpick inserted in center comes out clean, about 1 hour.
Cool in pan on a rack.
Remove rim; serve warm or cool.
Cut into wedges and offer maple cream to spoon over each piece.