Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a Bundt pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, whisk together the sugar, oil, applesauce, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- If using, gently fold in the chopped walnuts or pecans and raisins.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Once the cake is completely cool, frost it generously with the cream cheese frosting.
Notes
For extra plump and juicy raisins, soak them in warm water or rum for 30 minutes before adding them to the batter. Feel free to adjust the amount of spices to your liking. The cake can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. You can also add dried cranberries, orange zest, or chocolate chips to the batter. If you're not a fan of cream cheese frosting, you can drizzle the cake with a simple glaze made from powdered sugar and milk.