Nutty Apple Spice Cake

READY IN: 1hr 25mins
Recipe by HeidiSue

A friend made this delicious cake and I had to have the recipe. I have not made it yet, but plan to in the very near future! It's from Cooking Light 1999...though I'm not sure what is "light" about it.'s rich and decadent. I guessed on the time to if you find it to be very different please let me know and I will update!

Top Review by TXLIFTR

I made this for my family's Thanksgiving dinner desert. Gotta say it went over really well. Now, a few "technical" details. The instructions call for salt but there is none listed in the ingredients list. I added a pinch just to bring out the spices a little better and it was good. I also added some dried cranberries that I chopped...about a half cup. I also candied some chopped pecans and put them on top of the whole thing. I agree with the submitter...there really isn't anything "light" about it - but with a taste this good who cares?

Ingredients Nutrition


  1. Preheat oven to 350.
  2. To prepare cake, beat sugar, oil and eggs at medium speed until well blended.
  3. Lightly spoon flour into dry measuring cups, level with a knife, pour into a small bowl.
  4. Add cinnamon, baking soda, salt and nutmeg to flour and combine.
  5. Add flour mixture to sugar mixture, beating just until blended.
  6. Fold in apple and walnuts.
  7. Pour batter into a 13x9 greased baking pan.
  8. Bake at 350 for 55 minutes or until a wooden toothpick in the center comes out clean.
  9. Run knife around outside edges and cool.
  10. To prepare sauce, combine raisins (if using) and rum in a microwave safe bowl; let stand 5 minutes.
  11. Stir in butterscotch topping and microwave on high for 45 seconds or until hot.
  12. Serve cake with ice cream and pour sauce over cake.
  13. Note: cake will keep for several days in an airtight container, but the crunchy top will soften.

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