5 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 teaspoon ground ginger

1 teaspoon ground cinnamon
2 cups white sugar
225g butter
2 large eggs
2 cups of The Apple Press Braeburn Juice
1 cup raisins
1 cup walnuts – chopped (you can use any type you prefer)

Glaze Ingredients

2 cups icing sugar
1/4 cup The Apple Press Braeburn Juice

Recipe by: Apple Press


Preheat oven to 165 degrees celsius. Grease and flour a bundt pan.

In a medium bowl, stir together, flour, baking soda, salt, cloves, ginger and cinnamon.

In a large bowl, cream together sugar and butter until light and fluffy.  Beat in eggs one at a time.

Alternately add flour mixture and apple juice, starting and finishing with flour.  Be careful not to over work the batter.

Fold in the raisin and walnuts.  Pour the batter into the prepared pan and bake for about 1 hour 10 minutes until skewer comes out clean.

Allow to cool for 15 minutes before carefully removing from pan.  Cool Cake before glaze.

Glaze Instructions

To make the glaze stir together sugar and juice until a thick yet pourable consistency is formed.  Add more juice or icing sugar to adjust consistency.  Pour over cake and serve.


This is a huge cake, which will feed a crowd.  This mixture can be made into two loaves instead.

Delicious recipe and photography by our very good friend: Sarah Jones

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