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“Like everyone else, I'm always seeking new recipes. Yet when I find one, I obsessively have to tweak it. What is that...ego? Housewife boredom? I'm still struggling with this. But I make no apologies for the following. My many, many attempts with this one has produced a cake that is healthy (sort of); fool-proof (use any pan you want); internationally-acclaimed (I live in Italy and this one has brought me fame with some sweet neighbors...there's that ego thing again). But most of all, I appreciate how it can be tossed together so easily and eaten at anytime, at any temperature. Credit and praise to an old Sun Maid raisins booklet.”
READY IN:
1hr 15mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Grease a 10" springform pan with tube insert or any other kind of deep pan in your cupboard. My favorite is a cast-iron/teflon-coated pan that produces tree shapes which can be "snowed" with powdered sugar.
  3. Cream butter, sugar and orange peel until fluffy.
  4. Beat in eggs, one at a time.
  5. Combine dry ingredients in one bowl.
  6. Combine yogurt and apples in another bowl.
  7. Add the dry ingredients to the creamed mixture, alternately with the yogurt/apple mixture.
  8. Stir in the raisins and nuts.
  9. Spread the batter into the prepared pan.
  10. Bake for 50-60 min., or until toothpick comes out clean.
  11. Let stand for 10 minute on a rack before turning out to cool.
  12. Sieve powdered sugar over cooled cake.

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