• 1 Pound (3 to 4 medium) Granny Smith apples
  • 1 Cup California natural raisins
  • 1 Tablespoon fresh lemon juice
  • 3/4 Cup whole wheat flour
  • 1/2 Cup plus 1 tablespoon buckwheat flour
  • 1/2 Cup California raisin paste
  • 1 Teaspoon baking powder
  • 1 Teaspoon ground cinnamon
  • 1/8 Teaspoon ground cloves
  • 1/4 Teaspoon ground ginger
  • 1/2 Teaspoon salt
  • 3 Tablespoons honey
  • 6 Tablespoons unsalted butter
  • 2 eggs, beaten
  • 1/2 Teaspoon vanilla extract
  • 1 Tablespoon dry milk powder


Peel, core and dice apples into 1/4-inch pieces; turn into small bowl and toss with lemon juice; set aside. Measure dry ingredients into sifter; mix together, sift into medium bowl, and set aside. In mixer bowl with paddle attachment, cream butter, honey and raisin paste together until light and fluffy. Then, combine vanilla with beaten eggs and add to creamed mixture, a little at a time. Add dry ingredients all at once and mix just until combined. Fold in apples and raisins, mix just to combine.

Spread batter into 8-inch round cake pan and bake at 350°F for 20 to 30 minutes until golden brown and toothpick inserted into middle comes out clean. Let stand until cooled; divide into 8 servings and serve while still warm.

Nutrition Facts Per Serving

Calories 320 (Calories from Fat 27%); Total Fat 10 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 75; Sodium 230; Potassium 444; Total Carbohydrate 55; Dietary Fiber 6; Sugars 37; Protein 6; Calcium 78; Iron 2;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.