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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Wonderfully different. My grandchildren love this moist cake. Freezes very well. This recipe us from Comford Food Fast by Anne Gardon Ingredients:
2 cups all purpose flour, (i substitute some spelt and quinoa flour for 1/2 the flour, or 1/2 whole wheat flour) |
4 tsp baking powder |
1/2 tbsp baking soda |
1 tbsp ground cinnamon, or to taste |
1 tsp salt |
2 eggs |
1/2 cup vegetable oil (i use grapseed oil) |
1/2 cup apple juice |
1/4 cup honey |
1 cup brown sugar, packed |
3 apples, peeled and grated |
1 1/2 cups coarsely chopped dates |
1 cup coarsely chopped pecans |
Directions:
1. Grease a 10-inch Bundt pan and set aside. Combine the flour, baking powder, baking soda, cinnamon and salt, and set aside.
2. Beat the eggs until they are creamy and pale, add the oil in a slow, steady stream while beating. Add the apple juice, honey, brown sugar and apples. Mix well. Beat in dry ingredients with a wooden spoon, then stir in the dates and pecans.
3. Spoon the mixture into the prepared pan, and bake at 375 until a toothpick inserted in the centre comes out clean, about 50 minutes.
4. Let cool 10 minutes, then unmold.
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