Friday, December 13, 2002

Christmas Apple Pear Cake

4 cups (24 ounces) diced, peeled apples* (about 4 medium apples)
2 cups (15 ounces) brown sugar
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2/3 cup (4 1/2 ounces) vegetable oil
1/3 cup (2 3/4 ounces) cider, boiled cider, apple juice, or milk
2 large eggs
1 teaspoon vanilla
1 cup (3 1/2 ounces) diced nuts (I used pecans, though walnuts would be good, too)
*This would also be delicious with pears, or a pear/apple combination.

1/2 cup (3 1/2 ounces) granulated sugar
juice and grated rind of 1 lemon

In a large bowl, mix together the apples and sugar. Let rest for 45 minutes, stirring occasionally, till the mixture becomes syrupy.

Whisk together the flour, salt, soda, and spices. In a separate bowl, whisk the oil, cider (or other liquid), eggs, and vanilla. Stir the wet ingredients, the apples, and the nuts into the dry ingredients, stirring just till everything is well-mixed.

Spoon the batter into a lightly greased tube pan, bundt-style pan, or angel food pan. Bake the cake in a preheated 350°F oven for 15 minutes, then reduce the heat to 325°F, and continue to bake for an additional 45 minutes, or until a tester inserted into the center comes out clean. Remove the cake from the oven, allow it to cool for 5 minutes in the pan, and remove it from the pan. Drizzle with the glaze (or melted caramel), if desired. Yield: about 16 servings.

Glaze: While the cake is baking, mix together the lemon juice, grated rind, and sugar, stirring to melt the sugar.

Nutrition information per serving (made with apple juice, 1 slice, 1/16 of cake, 117g): 350 cal, 15g fat, 4g protein, 51g total carbohydrate, 27g sugar, 2g dietary fiber, 25mg cholesterol, 360mg sodium, 220mg potassium, 100IU vitamin A, 2mg vitamin C, 2mg iron, 40mg calcium, 40mg phosphorus.
December 3, 2002

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