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.
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.
A bundt pan is best for this cake. If you use another pan (such as a 10-inch round), adjust the baking time accordingly.
Neutral oils include canola, safflower, and grapeseed. Olive, sesame, and similar oils do not work well in this recipe because their taste is too strong.
Many apple varieties work well in this cake, including Golden and Red Delicious, and Granny Smith. Macintosh and Rome are too soft. I prefer a mixture of 2-3 varieties. I slice them into quarters, then halve each quarter and chop the slices into pieces about 1-inch long. If you're not immediately going to add them to the batter, sprinkle a bit of lemon juice on the apple chunks to keep them from browning.
Microwaving the juice before adding the raisins, causes the raisins to absorb the liquid and plump up.