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Secret Ingredient Apple-Spice Cake

Author: Sue Gray

Secret Ingredient Apple-Spice Cake Recipe

This cake is a symphony of fall flavors: sweet cake, fragrant spices, and brisk, tangy apples. The secret is cherry juice concentrate, which subtly brightens the cake's flavor without competing with the apples.

At a glance

16 servings
Nutrition information


Choose your measure:


  • 1/2 cup (8 tablespoons) unsalted butter, softened but not melted
  • 1/2 cup vegetable oil
  • 1 3/4 cups sugar
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 2 teaspoons Apple Pie Spice, or a combination of cinnamon, nutmeg, and allspice
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 large eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup cherry juice concentrate (or substitute applesauce)*
  • 1/4 cup applesauce*
  • 3 cups peeled and cored apples, cut into 1/2" chunk (about 2 large apples)
  • 2 cups chopped walnuts
  • *Use 1/4 cup cherry juice concentrate + 1/4 cup applesauce; OR 1/2 cup applesauce.


  • 1/4 cup sugar
  • 2 tablespoons rum or brandy; or water with a drop or two of rum or brandy flavor


  1. Preheat the oven to 350°F. Grease a 10", 10- to 15-cup capacity tube pan or bundt-style pan.
  2. Beat together the butter, oil, sugar, cake enhancer, spice, salt, and baking powder until light and fluffy, about 4 to 5 minutes.
  3. Add the eggs one at a time, beating after each addition until the batter looks fluffy. Scrape the bottom and sides of the bowl.
  4. Beat in half the flour, then the cherry concentrate (or 1/4 cup applesauce). Scrape the bottom and sides of the bowl, then beat in the remaining flour and the applesauce.
  5. Fold in the apples and nuts. Spoon the batter into the prepared pan.
  6. Bake the cake for 55 to 65 minutes, until a cake tester inserted into the center comes out clean.
  7. Remove the cake from the oven, and cool for 10 minutes before turning out of the pan.
  8. Make the glaze by stirring all the ingredients in a small saucepan over low heat until the sugar dissolves. Brush on the warm cake. Allow the cake to cool completely before slicing.

Nutrition Information

  • Serving Size 122g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 420
  • Calories from Fat 200
  • Total Fat 23g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 230mg
  • Total Carbohydrate 49g
  • Dietary Fiber 2g
  • Sugars 28g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.