Press-ipes: Apple Juice Cake


Moist, decadent, and spiced to perfection, this beautiful bundt makes for an irresistible finale for any Holiday spread. We use cold-pressed apple juice for a fresher, fuller apple flavor that shines through both in the cake and the glaze.

For the Cake:

  • 5 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • ½ teaspoon ground cloves

  • 2 teaspoons ground ginger

  • 1 tablespoon ground cinnamon

  • 2 cups granulated sugar

  • 1 cup vegetable shortening

  • 2 large eggs

  • 2 cups apple juice

  • 1 cup raisins

  • 1 cup mixed nuts

For the Glaze:

Preheat oven to 325 degrees F. Grease and flour a bundt pan.

In a medium bowl, stir together flour, baking soda, salt, cloves, ginger, and cinnamon.

In a large bowl, use a hand mixer to whip together sugar and shortening until light and fluffy. Beat in the eggs one at a time. Alternately add the flour mixture and the apple juice, beginning and ending with flour for a total of 3 additions of flour and 2 of juice.

Fold in the raisins and nuts. Pour the batter into the prepared pan and bake for about 1 hour 10 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs.) Cool for 15 minutes before carefully loosening and inverting onto a serving platter. Let cake cool to room temperature before preparing the glaze.

To make the glaze, stir together sugar and juice until the consistency is thick-yet-pourable. Add more sugar or juice as necessary. Drizzle glaze over the cake and serve.