 | | Directions | 1. Preheat oven to 350°F. Mix flour, pumpkin pie spice or apple pie spice, allspice and salt in small bowl. Set aside.
2. Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Serve warm with Vanilla Butter Sauce.Vanilla Butter Sauce: Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons McCormick® Pure Vanilla Extract. Serve warm.
Test Kitchen Tips:
- For best results, use Gala, Granny Smith or Braeburn apples.
- The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven, and the sauce on top of the stove before serving.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 10
|  | | Ingredients | | - | | 1 cup flour |
| - | | 1 tablespoon McCormick® Pumpkin Pie Spice |
| - | | 1 teaspoon McCormick® Allspice, Ground |
| - | | 1/2 teaspoon salt |
| - | | 1/2 cup (1 stick) butter, softened |
| - | | 1 cup firmly packed light brown sugar |
| - | | 2 eggs |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 2 cups chopped peeled apples (about 2 medium) |
| - | | 1/2 cup raisins |
| - | | 1/2 cup chopped walnuts |
| - | | Vanilla Butter Sauce (recipe follows) |
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| | Nutrition (per serving) | |
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