Egg-Free Apple Cake

It is a cold gloomy, rainy day here. Here is a recipe that is easy, makes the house smell fabulously warm and spicy, and of course tastes soooooo good. I think it should have a nicer name because Egg-Free Apple Cake sounds much more healthy than tasty. I am posting this recipe in the exact form that I received it in from my baking diva sister, Barb, because it is perfect just as it is.

Egg-Free Apple Cake by Christine Holmes, Mineral, Virginia via Barb Bach

4 cups diced peeled Granny Smith apples
2 cups golden raisins
2 cups unsweetened apple juice
1 ½ cups packed brown sugar
6 tablespoons butter, cubed
2 teaspoons salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves

3 cups all-purpose flour
2 teaspoons baking soda

In a large saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool to room temperature.
In a large bowl, combine flour and baking soda; fold in apple mixture. Transfer to a 10-inch fluted tube pan coated with cooking spray. Bake at 350 F for 40-45 minutes or until the toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

Yield: 16 Servings
Nutrition Facts: 1 slice equals 286 calories, 5g fat (3g saturated fat), 11mg cholesterol, 508mg sodium, 60g carbohydrate, 2g fiber, 3g protein

Served with Blue Bunny Vanilla ice cream, my husband, Sam rates this recipe 5 Star