Submitted by Lynne Paschetag
From The King Arthur Flour Baker’s Companion, Woodstock, VT: Countryman Press, 2003
- 1 cup (5 ¼ oz)whole wheat flour
- 1 1/3 (5 ½ oz)cups all purpose flour
- 1 cup (7 oz) sugar
- 1 cup (8 oz) firmly packed brown sugar
- 2 tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- 8 Tbsp unsalted butter, softened
- 3 Tbsp minced crystallized ginger (optional)
- 4 cups (28 oz) cored, chopped, unpeeled apples
- ½ cup (2 oz) diced pecans or walnuts
- ½ cup (3 oz) raisins or currants
- 2 large eggs
- Preheat oven to 325 degrees.
- In a large mixing bowl, whisk together the flours, sugars, baking soda, salt and spices. Cut the softened butter into chunks and add it along with the ginger, apples, nuts, raising, and eggs. With an electric mixer, beat the mixture at medium speed until well blended.
- Turn the batter into a greased and floured 9 x 13 inch pan and smooth the top. Bake the cake for 45 minutes, or until it springs back when lightly touched in the center. Remove the cake from the oven and let it cool completely in the pan on a wire rack. Serve with whipped cream sweetened with confectioner’s sugar. If desired, add a bit of Calvados (apple brandy) while whipping the cream for added apple flavor.
Note: I use King Arthur’s white whole wheat flour. You still get the nutritional benefits of the whole grain but the flavor is lighter and not as tannic as traditional whole wheat flour.