Active Time

　　35 min

　　Total Time

　　1 3/4 hr

　　"Richardson's Canal House Inn is in a historic building on the Erie Canal, outside of Rochester, New York," says Ellen Wagner of Pittsford, New York. " All the food is great, but the apple raisin cake is especially good. It's so moist and delicious—know gourmet readers would love it. Will you request the recipe from the pastry chef?"

　　Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.

　　

Ingredients

Makes 12 to 16 servings

　　3 cups all-purpose flour

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　1 1/2 cups vegetable oil

　　3 large eggs

　　1 1/2 cups granulated sugar

　　1/2 cup packed light brown sugar

　　1 tablespoon cinnamon

　　1/2 teaspoon freshly grated nutmeg

　　1 tablespoon dark rum

　　1 teaspoon vanilla

　　3 Cortland or Empire apples, peeled and cut into 1/4-inch dice

　　1/2 cup raisins

　　

Step 1

Preheat oven to 350°F and butter and flour a 12-cup bundt pan, knocking out excess flour.

　　

Step 2

Sift together flour, baking soda, and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixture until just combined. Fold in apples and raisins and spoon batter into pan.

　　

Step 3

Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.

　　

Step 4

Cool cake in pan on a rack 10 minutes, then turn out onto rack to cool completely.

　　Cooks' note:

　　•Cake keeps in an airtight container at room temperature 5 days.