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Catholic Recipe: Brandy Apple Cake with Grand-Marnier Sauce


  • 1/2 cup raisins
  • 2 cups chopped peeled apples
  • 1/3 cup brandy
  • 1 cup sugar
  • 1/4 cup coconut oil or melted butter
  • 1 egg
  • 1/2 cup chopped walnuts
  • 1 cup sifted unbleached all-purpose flour
  • pinch salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Grand Marnier Sauce (see recipe)
  • Details

  • Yield: 1 8 inch square cake
  • Prep Time: 2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

Here's a delicious cake recipe that can be served for any special occasion, but especially good in the fall when apples are in season. Serve with Grand-Marnier Sauce. This recipe is from the Inn at Sawmill Farm, West Dover, Vermont.

To bake in a bundt pan, the recipe needs to be doubled and 1 teaspoon aluminum free baking powder and 1 teaspoon baking soda added to the ingredients.


Preheat the oven to 325° F. In a small bowl, pour boiling water over the raisins to cover them and soak for 5 minutes to soften; drain. Place the chopped apples in a medium bowl, pour the brandy over, and stir to coat them with brandy. In a large bowl, whisk together the sugar, oil, and egg. In a medium bowl, sift together the flour, cinnamon, nutmeg, cloves, baking soda, and salt; stir in the walnuts and raisins. Combine the apples with the sugar mixture, then add the flour mixture, mixing until well blended.

Fold the batter into a buttered 8-inch square baking pan. Bake in the preheated oven for 50 to 60 minutes, or until a cake tester comes out clean. Serve warm or cold with Grand Marnier sauce (see recipe).

Recipe Source: Dinners for Two by Sharon O'Connor, Menus & Music Productions, Incorporated, 1991
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