| Yield | 15 |
|---|---|
| Prep Time | 1 5⁄12 hours |
| Recipes | Cakes |
| Yield | 15 |
|---|---|
| Prep Time | 1 5⁄12 hours |
| Recipes | Cakes |
Hearty spice cake, thick with walnuts, raisins, and crisp shredded apples, makes a satisfying snack or dessert. Serve the cake in big squares, perhaps with mugs of hot cider or glasses of frosty-cold milk.
1 1/2 pounds tart green-skinned apples, such as Granny Smith or Newtown Pippin, cored and coarsely grated
1 1/2 cups sugar
2 1/2 cups all-purpose flour
l 1/2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 large egg
2 large egg whites (about 1/4 cup)
1/4 cup salad oil
1/2 cup low-fat buttermilk
2 teaspoons vanilla
1 cup raisins
1/2 cup chopped walnuts
Vegetable oil cooking spray or salad oil
In a large bowl, stir together apples and sugar; let stand for 15 minutes.
In a medium-size bowl, stir together flour, baking soda, baking powder, and cinnamon; add to apple mixture and stir to blend. In another bowl, beat egg, egg whites, oil, buttermilk, and vanilla until blended; add to apple mixture and stir well. Stir in raisins and walnuts.
Lightly coat a 9- by 13-inch baking pan with cooking spray. Pour batter into pan and spread evenly. Bake in a 350-degree oven until a wooden pick inserted in center of cake comes out clean (about 50 minutes). Let cool in pan on a rack.