An easy, non-dairy apple cake that is sure to please.
Pre-heat the oven to 350 degrees F and oil a bundt pan well, making sure to coat all the crevices.
Heat the juice, add the raisins and soak them (to plump them up) while you prepare the other ingredients. I heat the juice by microwaving it on high for about 1 minute. In a pinch, if you don't have juice, use hot water or water mixed with a few drops of orange or lemon oil.
Add the flour in 2-3 batches, mixing after each one. As you add it, the mixture gets stiff.
Mix in the raisins and juice in which they are soaking.
Add in the salt, cinnamon, baking soda, and vanilla and stir the mixture thoroughly.
Dump the apple chunks into the batter and mix it again.
Finally, add in the chopped walnuts, again mixing until they are combined into the batter.
Let the cake cool in the pan sitting on a wire rack for at least 30 minutes. After the cake has cooled, gently run a knife edge around the outside and inside of the tube, place a plate or the wire cooking rack on the top of the cake and turn it over. The cake should release when you flip it over. If it doesn't, turn it back up and gently work the knife in a bit farther bent from the outside rim toward the center. Let it cool further.