Apple Snacking Spice Cake

1 cup unbleached all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
3/4 cup unsalted butter at room temperature
2 large eggs
4 cups peeled, cored and chopped Granny Smith apples
1/2 cup raisins
1 cup pecan halves, toasted and chopped
confectioner’s sugar for dusting

Place rack in center of the oven and preheat oven to 350 degrees F. Butter and flour a 10-inch round spring form cake pan.
In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon and ginger. Using the paddle attachment, add the granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients. Stop the mixer several times and scrape the paddle and sides of the bowl to make sure all the butter is mixed in. Add the eggs and mix on low speed for 10-15 seconds or until fully incorporated. Turn the mixer to medium high speed and beat for about 1 minute, or until the batter is light and fluffy. Using a rubber spatula, fold in the apples, raisins and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape the batter into the prepared pan and spread it evenly. Bake for about 1 hour to 1 hour and 15 minutes, or until the cake feels firm when you press it in the middle and the top is dark golden brown. Let cool completely in the pan set on a wire rack. Dust slices with confectioner’s sugar.