• Erik Hassy

German Apple cake with drunken raisins

It's been a while I know but with the Fall season upon us , the weather is perfect for baking. With that in mind in the next few months I will be ( time permitting) posting new recipes that will be feature stews, soups and a variety of baked goods. This first recipe is one that we have tried a few times and have found to be a perfect dessert to bring to various family gatherings during the holiday season. Serves 6- 8 slices.


2 eggs

4 cups apples - peeled, cored and diced

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon cinnamon

1/2 cup raisins (pre- soaked in rum or brandy for at least 30 min )

3 Tb rum or brandy

1/2 cup unsalted butter melted, slightly cooled

1/8 teaspoon salt

3/4 tsp baking powder

3/4 cup sugar


1: Preheat oven to 350 degrees F . Grease the inside of one 9" spring form baking pan with either baking spray or butter.

2: In one bowl, combine the flour, baking powder, cinnamon and salt. Stir together and set aside for a moment.

3: Beat the butter and eggs with an electric mixer in a mixing bowl. Then add the sugar and vanilla and liquor ( Rum or Brandy). Beat well.

4: Next slowly add dry mixture from the other bowl to the egg mixture and mix until combined. Fold in the apples and the raisins by hand.

5: Spread batter into prepared pan and cook in oven at 350 degrees for at least 50 or 60 min until cake tests done.

6: Remove from oven and let cool for 5 min. Gently use knife to run around edge of pan to make sure apples do not stick to side. Remove cake from pan and sprinkle top with powdered sugar. Enjoy.

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