Instructions:
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- Prepare the Cake Mixture: Start by mixing the 1 cup of oil, 1 cup of brown sugar, and 1 cup of white sugar together in a large bowl. Beat the eggs well and add them to the mixture, stirring to combine. The oil will give the cake its moisture, while the sugars will add sweetness and depth. Then, add in the sifted 2 cups of unbleached white flour, 1 teaspoon of salt, 1 teaspoon of baking soda, and 2 teaspoons of cinnamon. Stir until the dry ingredients are fully incorporated into the wet mixture.
- Incorporate the Apples, Nuts, and Raisins: Add the 4 cups of unpeeled and chopped Granny Smith apples to the batter, along with the 1 cup of raisins and 1 cup of chopped walnuts or pecans. Stir everything together to evenly distribute the ingredients. The apples provide a fresh, juicy bite, while the raisins add sweetness and the nuts contribute a satisfying crunch.
- Prepare the Bundt Pan: Lightly spray a bundt pan with non-stick spray to ensure the cake will release easily after baking. Pour the thick batter into the pan, using a spatula to smooth it out evenly. The batter will be thicker than typical cake batters, but that’s perfectly fine. This thickness helps hold the apples, raisins, and nuts in place as the cake bakes.
- Bake the Cake: Preheat the oven to 325°F (165°C). Bake the cake for 90 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The cake should be golden brown on top, and a slight firmness when touched will indicate that it’s fully cooked. Once done, remove it from the oven and set aside to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
