Catherine's Semi-Homemade
Apple Spice Cake

Janet Rivenbark


1 Spice cake mix (any brand)
1 to 1½ cups finely cut up dried apples
½ cup golden or regular raisins
Dark/gold rum or unsweetened apple juice
¼ tsp. cinnamon (optional)



Finely mince dried apples. Place in a bowl and pour over enough rum/apple juice to just cover. Let it soak for at least an hour. Several hours is better.

Preheat oven to temperature recommended on cake mix.

Prepare cake mix according to package directions

Drain apples, saving the liquid.

Stir in apples and raisins.

Can be baked in bundt pan, tube pan or loaf pan.

Bake according to package directions, keep in mind that it may take less time than the plain cake would. Test with toothpick or cake tester. It’s done when it comes out clean.

Remove and allow to cool slightly. Remove from pan while still warm. Allow to cool completely on rack or plate.

Glaze from reserved liquid (rum or apple juice)

Place 1½ cups confectioner’s sugar in small bowl.

Gradually add reserved liquid to sugar, stirring constantly to make a glaze that will easily drizzle over cake and run down the sides a bit. If you prefer, you can use milk instead of reserved liquid.  


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