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Recipe

DARK APPLE SPICE CAKE

Makes one 10-inch cake Serves 16

Ingredients

  • 1 large egg plus
    2 whites
    2 cups sugar
    3/4 cup canola oil plus extra for preparing pan
    2 cups all purpose white flour
    2/3 cup whole-wheat pastry flour
    3 tablespoons unsweetened cocoa powder
    1 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon ground allspice
    3 cups fresh apples, peeled
    2 teaspoons baking soda
    1 cup raisins
    1/2 cup chopped pecans
    Granulated or confectioners sugar for dusting cake (optional) Caramel Sauce. Recipe follows.

    Caramel Sauce

    Makes 1 1/2 cups

    1 cup sugar
    1 tablespoon butter
    3/4 cup evaporated skim milk
    1 teaspoon molasses
    1/2 teaspoon vanilla

Preparation

  • Preheat oven to 350 degrees. Brush oil over the inside of a 10-inch bundt pan. Dust with flour and tap out the excess.
    In a mixing bowl, whish together eggs, sugar and oil. In another bowl, stir together flours, cocoa, salt, cinnamon and allspice.
    Using a rubber spatula or a wooden spoon, add the dry ingredients to the oil mixture alternately with the grated apples. Dissolve baking soda 1/4 cup hot water and stir into the batter. Stir in the raisins and nuts. The batter will be thick.
    Spoon the batter into the prepared pan and bake for about 1 hour 10 minutes, or until the top springs back when touched lightly and a cake tester inserted in the center comes out clean.
    Cool on a wire rack for 10 minutes before unmolding from the pan. Let cool. Sprinkle with sugar or serve with caramel sauce.
    Caramel sauce:
    In small heavy-bottomed pot, combine sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, for about 15 minutes, or until the syrup turns amber. (Take care not to burn it.)
    Remove from heat and cool 2 minutes. Using a wooden spoon, stir in butter. Gradually stir in milk. Return to the heat and cook, stirring, for about 1 minute, or until caramel has dissolved. Stir in molasses and vanilla.
    Serve warm. ( The sauce can be cooled, then stored, covered, in the refrigerator for up to 5 days. Warm slightly before serving.)
Print Recipe
on The World Cuisine
 
 

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