In a large bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, stir in the dry ingredients alternately with the apple juice until smooth. Using a spatula, fold in the apples, raisins and pecans. Spoon into the pan.
Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Run the blade of a knife between the cake and the pan and unmould.
Filling
In a bowl, beat the cream cheese and brown sugar with an electric mixer until smooth and creamy.
Spread the frosting over the top of the cake and place on a serving platter.
RICARDO Springform Pan
17.99 $
This RICARDO springform pan is the perfect size for making RICARDO cake recipes. The removable bottom makes demoulding and cleaning easy. And the durable coating ensures excellent heat distribution for even cooking of the batter and beautifully soft, moist cakes.
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