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Categories:
safflower oil white sugar maple syrup egg vanilla unsweetened applesauce flour whole wheat pastry flour salt cinnamon nutmeg ground ginger baking powder apple raisins walnuts
Viewed: 7 - Published at: 2 years agoIngredients
- 1/2 cup safflower oil
- 3/4 cup white sugar
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups unsweetened applesauce
- 1 cup flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 apple, peeled, cored, and diced
- 1/2 cup raisins
- 1/2 cup walnuts, coarsely chopped
Method
- Preheat oven to 350°F. Grease a loaf pan.
- Toss the walnuts with 2 tablespoons of the sugar and 1/2 teaspoon of the cinnamon. Set aside.
- In a medium bowl, stir together the flour, cinnamon, nutmeg, ginger, salt, baking powder, and raisins. Set aside.
- In another bowl, beat the egg with the sugar, maple syrup, vanilla, applesauce, and vegetable oil until thick.
- Fold the dry ingredients into the wet just until well blended. Stir in the apples and the nuts (making sure to scrape out all the sugar with the nuts).
- Pour into the prepared loaf pan and bake for 1 hour, until a knife inserted into the middle comes out without any batter stuck on it. Cool in the pan for 5 minutes, then remove and let stand on a rack. If you can stand not to devour it, this cake keeps well for 5 days to a week.
