Jim’s Apple Raisin Pound Cake with Praline Glaze
Why Make This Recipe
Jim’s Apple Raisin Pound Cake with Praline Glaze is a delightful treat that combines the sweetness of apples with the richness of a classic pound cake. The addition of raisins adds a nice texture, while the praline glaze brings everything together with a crunchy, sweet finish. This cake is perfect for any occasion, whether it’s a family gathering, a festive holiday, or just a cozy afternoon at home. It’s an easy recipe that guarantees a flavorful dessert everyone will love!
How to Make Jim’s Apple Raisin Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- 2 cups peeled and chopped apples
- 1 cup raisins
For the Praline Glaze:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans
Directions
- Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, and then stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Mix until just combined.
- Gently fold in the chopped apples and raisins.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the praline glaze by melting butter in a small saucepan over medium heat. Stir in brown sugar, cream, and vanilla, and cook until the mixture is smooth and slightly thickened. Then, stir in the chopped pecans.
- Drizzle the glaze over the warm cake once it is removed from the oven.
- Allow the cake to cool for 15 minutes before slicing and serving.
How to Serve Jim’s Apple Raisin Pound Cake
This pound cake is delicious on its own, but you can also serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a great addition to any dessert table and is perfect for sharing with friends and family.
How to Store Jim’s Apple Raisin Pound Cake
To store the pound cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a freezer bag. The cake can be frozen for up to 3 months. Just thaw it in the fridge before serving.
Tips to Make Jim’s Apple Raisin Pound Cake
- Make sure your butter is softened to room temperature for better mixing.
- Don’t skip the spices; they add a lot of flavor!
- Allow the cake to cool completely before adding the glaze for a better presentation.
- Experiment with different types of apples for unique flavors.
Variation
You can substitute the raisins with dried cranberries for a tangy twist or add nuts like walnuts or almonds for extra crunch.
FAQs
Q1: Can I use other fruits instead of apples?
A1: Yes, you can substitute pears or any kind of stone fruit that you like.
Q2: How can I make this cake gluten-free?
A2: Use a gluten-free all-purpose flour blend instead of regular flour.
Q3: Can I make this cake ahead of time?
A3: Yes, you can make it a day or two in advance. Just keep it covered to ensure it stays fresh.
Jim's Apple Raisin Pound Cake
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- 2 cups granulated sugar
- 4 large eggs Add eggs one at a time.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Don't skip the spices for added flavor.
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- 2 cups peeled and chopped apples Experiment with different types of apples.
- 1 cup raisins Can be substituted with dried cranberries.
For the Praline Glaze
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, and then stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Mix until just combined.
- Gently fold in the chopped apples and raisins.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the praline glaze by melting butter in a small saucepan over medium heat.
- Stir in brown sugar, cream, and vanilla, and cook until the mixture is smooth and slightly thickened.
- Then, stir in the chopped pecans.
Finishing Touches
- Drizzle the glaze over the warm cake once it is removed from the oven.
- Allow the cake to cool for 15 minutes before slicing and serving.
