1 large egg plus
3/4 cup canola oil plus extra for preparing pan
2 cups all
purpose white flour
2/3 cup whole-wheat pastry flour
unsweetened cocoa powder
1 teaspoon salt
1 teaspoon cinnamon
teaspoon ground allspice
3 cups fresh apples, peeled
2 teaspoons baking
1 cup raisins
1/2 cup chopped pecans
confectioners sugar for dusting cake (optional) Caramel Sauce. Recipe follows.
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
Cool on a wire rack for 10 minutes before unmolding from the pan.
Let cool. Sprinkle with sugar or serve with caramel sauce.
Makes 1 1/2 cups
1 cup sugar
1 tablespoon butter
3/4 cup evaporated skim milk
1 teaspoon molasses
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
Serve warm. ( The sauce can be cooled, then stored, covered, in
the refrigerator for up to 5 days. Warm slightly before serving.)