I am just crazy for tea cakes. I love that when you call something a “tea cake” or “quick bread”, it immediately becomes permissible to eat it for breakfast or snack as well as dessert. These little cakes, can be baked in individual mini-pans, as I did (so that they could become Rosh Hashannah gifts for friends and family) or in a bundt or tube pan. They are very sweet and moist thanks to a generous amount of chopped apples, and keep just fine, wrapped in plastic. As many cakes do, these taste even better a day or two after baking.
Apple Raisin Cakes, from The Gourmet Cookbook, edited by Ruth Reichl
makes 4 mini cakes, or one large bundt
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegtable 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 (I used on granny smith, one empire, and one pink lady apple)
1/2 cup raisins
Preheat oven to 350°F and butter and flour a 12-cup bundt pan, or 4 mini loaf pans, knocking out excess flour.
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.
Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.
Cool cake in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Cake can be kept at room temp, tightly wrapped, for up to 5 days.