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Americana Apple Cake with Caramel Glaze
Tested by Imperial Sugar
Vintage Recipe
Americana Apple Cake with Caramel Glaze
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Americana Apple Cake with Caramel Glaze is packed with fall flavors. This dense and lightly spiced bundt cake has just the right amount of apples, walnuts and raisins. Top it off with a deliciously sweet Caramel Glaze.

Prep time
Bake/Cook time
Plan for

Cool 20 minutes

1 cake
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Americana Apple Cake with Caramel Glaze
Extra Fine Granulated Sugar
Dark Brown Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
Plan For

Cool 20 minutes

Yield :
1 cake


Americana Apple Cake

  • 1 1/2 cups vegetable oil
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup firmly packed Imperial Sugar Dark Brown Sugar
  • 3 eggs
  • 3 cups all-purpose flour*
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/4 cup golden raisins
  • 1 cup coarsely chopped walnuts
  • 3 cups tart apples, peeled and diced
  • 1 tablespoon fresh lemon juice

Caramel Glaze

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F. Grease and flour a 12-cup bundt cake pan. Set aside.
  2. Blend oil with both sugars until smooth. Add eggs, one at a time, beating well between each addition.
  3. Sift flour, cinnamon, nutmeg, salt, and baking soda and stir into egg mixture. Add vanilla. Stir until well blended. Add raisins and walnuts.
  4. Toss apples with lemon juice and add to batter. Stir until incorporated. The batter will be very thick.
  5. Spread evenly into prepared pan. Bake for 1 hour and 25 minutes, or until a toothpick comes out clean. Cool cake in pan for 20 minutes, then turn out onto wire rack.
  6. To make the caramel glaze, add butter, both sugar, and cream to a heavy bottomed saucepan.
  7. Bring to a boil over high heat. When at a rolling boil, continue to cook for 1 minute, not stirring.
  8. Remove from heat and stir in vanilla. Cool until glaze thickens to desired consistency. Spoon over warm cake.
  9. Let cake cool completely before serving. 


This recipe was originally published in the 1991 Homemade Good News Cookbook Vol. XI.

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