Tuesday, September 10, 2013
Apples & Dried Cherry Honey Cake
Adapted from the Joy of Kosher Magazine
Prep time: 15 minutes
Baking time: 40-45 minutes
Serves 10 - unless you have my four year old grandson over. He loved it so much, he had 3 helpings!
1/2 cup canola or grape seed oil
1/2 cup freshly squeezed orange juice (I even used the pulp)
2 large eggs
1 cup dark honey
1 tsp pure vanilla extract
1 tsp instant coffee dissolved in 1 tsp hot water
1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg (I like to grate my own. A whole nutmeg lasts forever and the fresh grating gives a heavenly aroma)
1/2 tsp ground ginger
1 cup shredded apples (I love MacIntosh)
1/2 - 1 cup dried cherries, coarsely chopped (raisins, currants, cranberries are other good choices)
1/2 cup pecans, coarsely chopped (optional)
1. Preheat the oven to 350 degrees F/175 degrees C and prepare a 9x13" baking pan. Lightly grease the sides and line with parchment paper.
2. In a large bowl, combine the oil, juice, eggs, honey, vanilla and coffee. Whisk well.
3. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg and ginger. Add the dry mixture to the liquid until well mixed and no lumps.
4. Fold in the shredded apples, dried cherries and pecans,( if using).
5. Pour the batter into the prepared baking dish and bake for 45 minutes or until the top is golden and a toothpick test in the center of the cake comes out dry.
6. Rest on a rack in the pan until cool. To remove from the pan, loosen around edges, place a large cutting board or bottom of a baking sheet over the top and invert. Gently let the cake release. Peel off the parchment and place the serving platter on top. Flip and VOILA! Now just cut the cake into squares for serving.