Tuesday, October 6, 2009

A cake to bring the season in with- Apple/ Cranberry Cake

In keeping with the season and eating the fruits and vegetables that are fresh for the taking - it is time to start looking at apples once again. This recipe is completely inspired by my foodie blog crush, Smitten Kitchen, but modified to suit what was in the house and what the tastebuds demanded. Here I give you my take on the recipe, but click the above link and return to the original as well.

Fresh Apple Cake with Cranberries

4 apples, cored and diced into chunks (any kind will do, really)
1/2 cup cranberries (frozen is just fine)
1 Tbs of cinnamon
5 Tbs of sugar
1 Tbs lime or lemon juice, squeezed over the freshly cut fruit

3 cups of flour
1 Tbs of baking powder
1 tsp of salt
1 Tbs of cinnamon
a bit of ground nutmeg
1 cup sugar
1 cup brown sugar
4 eggs
2 1/2 tsp of vanilla
1/4 cup of rum ( or lemon juice/orange juice - whatever you've got)
1 cup of oil

Preheat your oven to 350 degrees. Grease a 9 x 13 pan (or bundt pan). Cut up apples and toss with cranberries, lime juice and cinnamon and sugar. Set aside.

In a bowl, mix the 2 sugars together with the eggs and vanilla. Add the oil. Then add the flour, baking powder,salt, cinnamon and nutmeg (which many would like to first sift together separately - which I would do if not so lazy). When well mixed, stir in the fruit and then pour into the greased pan. Cook for about 40 -45 minutes, and then begin checking to make sure your cake does not overcook. Cool completely and dust with confectioner's sugar. Will taste just great the next day.

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