There’s a great foodie blog I recently discovered & I absolutely love what she does. She bakes WONDERFUL stuff, mainly cakes, & I’m really having a hard time keeping up. Seem to get into a bookmarking frenzy each time I get to the Food Librarian, and the Dorothy Mae Brown Apple Spice Cake was no exception. 
This cake is one I bookmarked off her blog on Friday, the 13th, quite the minute I laid my eyes on it. I felt an instant ominous ring to my bookmarking because of the date, LOL, but everything went along just fine.I love apple cakes, especially after the earlier Apple Almond Cake I had made from a recipe @ Dragon’s Kitchen. Dorothy Mae Brown’s cake was called spicy & I planned to make it ASAP. I had apples on the counter, & wanted to pair this up with pumpkin pie spice, nuts & raisins. 
As the Food Librarian said, Dorothy Mae Brown’s Apple Spice Cake is one of the most popular recipes on Martha Stewart’s website. Didn’t make the caramel syrup to top the cake, since I wanted to cut back on sugar, and substituted a bit of wholewheat flour for plain flour, which is something I often do. Also used pumpkin pie spice in the cake as I like the flavour. If you check out the pictures on that post at the Food Librarian, you might just get tempted to make the caramel syrup as well coz it looks really nice on the cake. Her cake is much prettier than mine.
Mine was not too pretty, but it was certainly pretty delicious. Was absolutely wonderful served warm, & kept very well for the couple of days that it lasted. It made for a fine dessert with a dollop of delicately spiced pumpkin pie spice cream …. very indulgent indeed!
APPLE SPICE CAKE
as taken from the Food Librarian
adapted from Apple Spice Cake on Martha Stewart’s website
Ingredients:
1 1/3 cups vegetable oil
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1/2 cup green & black dried raisins
1 teaspoon pure vanilla extract 
Method:
- Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
- Sift together flour, cinnamon, baking soda, and salt. Reserve in a bowl.
- Beat vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. Beat in extract.
- With mixer on medium speed, gradually shake in dry ingredients until just incorporated. I had to finish it off by hand because the mixture became very thick.
- Add apples and nuts to batter; mix to combine.
- Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
- Remove from oven, and cool slightly on a wire rack.
- Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce, or just a light dusting of powdered sugar & pumpkin pie spice.
I served a few special slices with a pumpkin spice flavoured whipped cream!
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