The Apple, Raisin, and Pecan Cake Recipe Sometimes I like a healthier cake. This cake uses little fat and is stuffed full of fruit and nuts, making it a virtuous yet delicious choice.
Ingredients:
butter, for greasing
2 cups all-purpose flour, plus more for dusting
1⁄3 cup (2oz) shelled pecans
12⁄3 cups (7oz) peeled, cored, diced apples
¾ cup light brown sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1⁄4 cup sunflower oil
1⁄4 cup milk, plus extra if necessary
2 large eggs, at room temperature
1 tsp pure vanilla extract
1⁄3 cup golden raisins
whipped cream, or confectioner’s sugar, to serve
Method:
1 Preheat the oven to 350°F (180°C). Grease the pan and dust with flour. Place the pecans on a baking sheet and toast in the oven for 5 minutes until crisp. Cool and coarsely chop.
2 In a large bowl, mix together the apples and sugar. Sift over the flour, baking powder, cinnamon, and salt, and fold in gently. In a bowl, whisk together the oil, milk, eggs, and vanilla extract.
3 Pour the milk mixture over the flour mixture and stir until well combined. Add more milk if needed to create a dropping consistency. Fold in the nuts and raisins and pour into the pan.
4 Bake in the center of the oven for 30–35 minutes, until golden and well risen. The cake is ready when the surface is springy to the touch. Leave to cool for a few minutes in the pan, then turn out on to a wire rack.
5 Serve warm with whipped cream, or cold and dusted with confectioner’s sugar. STORE The cake will keep in an airtight container for 3 days.
4 Bake in the center of the oven for 30–35 minutes, until golden and well risen. The cake is ready when the surface is springy to the touch. Leave to cool for a few minutes in the pan, then turn out on to a wire rack.
5 Serve warm with whipped cream, or cold and dusted with confectioner’s sugar. STORE The cake will keep in an airtight container for 3 days.
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| Apple, Raisin, and Pecan Cake |