(slightly adapted from here)
butter and breadcrumbs, for the buttering the bundt tin
icing sugar, for dusting
125g butter, soft
1 sachet vanilla sugar/1 teaspoon vanilla extract
a pinch of salt
0.5 sachet baking powder
1dl apple juice
0.25 teaspoon cinnamon
0.25 teaspoon ground ginger
a handful of chopped pecan nuts
Preheat the oven to 180°C. Butter a bundt tin, sprinkle with breadcrumbs and put in the fridge. Soak the raisins in hot water.
In a bowl, beat butter, sugar and vanilla sugar until light and smooth. Add the eggs, one by one. Add the salt. Mix flour and baking powder and add with the apple juice the cinnamon and ginger.
Peel the apples, cut into quarters, then into slices. Drain the raisins, dry a little with a piece of kitchen towel and dust with a little flour. Add to the cake batter together with the apples and the pecans. Fill the batter into your repared cake tin and bake for about an hour (in my case, it took about 50 minutes). Let rest in the cake tin until cooled, then turn upside down onto a plate. Dust with icing sugar.
This cake keeps up to about 5 days if wrapped in foil and stored in a cool place.