Apple Walnut Bundt Cake

chunks for flavor and moistness as well as tasty golden raisins (substitute dark raisins or dried cranberries, if you like), and a generous amount of walnuts.

3 cups all-purpose flour

13⁄4 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

3⁄4 teaspoon salt

1⁄4 teaspoon ground nutmeg

1 cup vegetable oil

1⁄2 cup apple juice

2 teaspoons vanilla extract

3 large eggs

1 pound Golden Delicious or Granny Smith apples (3 medium), peeled, cored, and coarsely chopped

1 cup walnuts (4 ounces), coarsely chopped

1 cup golden raisins

confectioners’ sugar

• Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
• In large bowl, combine flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, oil, apple juice, vanilla, and eggs. With mixer at low speed, beat until well blended, frequently scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, scraping bowl. With wooden spoon, stir in apples, walnuts, and raisins.
• Spoon batter into prepared pan; spread evenly. Bake until cake pulls away from side of pan and toothpick inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan on wire rack 10 minutes.
• Run tip of thin knife around edge of cake to loosen. Invert cake onto rack; cool completely. Dust with confectioners’ sugar.

Makes 16 servings.

Prep: 25 minutes plus cooling

Bake: 1 hour 15 minutes