Dark apple spice cake

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Photo: chefdecuisine.com

Prep Time:
35 minutes
Cooking Time:
1 hour 15 minutes
Total:110 minutes
Servings:
16


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    Ingredients

    • 1 large egg plus
      2 whites
      2 cups sugar
      3/4 cup canola oil plus extra for preparing pan
      2 cups all purpose white flour
      2/3 cup whole-wheat pastry flour
      3 tablespoons unsweetened cocoa powder
      1 teaspoon salt
      1 teaspoon cinnamon
      1 teaspoon ground allspice
      3 cups fresh apples, peeled
      2 teaspoons baking soda
      1 cup raisins
      1/2 cup chopped pecans
      Granulated or confectioners sugar for dusting cake (optional) Caramel Sauce. Recipe follows.

      Caramel Sauce

      Makes 1 1/2 cups

      1 cup sugar
      1 tablespoon butter
      3/4 cup evaporated skim milk
      1 teaspoon molasses
      1/2 teaspoon vanilla

    Directions

    Preheat oven to 350 degrees. Brush oil over the inside of a 10-inch bundt pan. Dust with flour and tap out the excess.
    In a mixing bowl, whish together eggs, sugar and oil. In another bowl, stir together flours, cocoa, salt, cinnamon and allspice.
    Using a rubber spatula or a wooden spoon, add the dry ingredients to the oil mixture alternately with the grated apples. Dissolve baking soda 1/4 cup hot water and stir into the batter. Stir in the raisins and nuts. The batter will be thick.
    Spoon the batter into the prepared pan and bake for about 1 hour 10 minutes, or until the top springs back when touched lightly and a cake tester inserted in the center comes out clean.
    Cool on a wire rack for 10 minutes before unmolding from the pan. Let cool. Sprinkle with sugar or serve with caramel sauce.
    Caramel sauce:
    In small heavy-bottomed pot, combine sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, for about 15 minutes, or until the syrup turns amber. (Take care not to burn it.)
    Remove from heat and cool 2 minutes. Using a wooden spoon, stir in butter. Gradually stir in milk. Return to the heat and cook, stirring, for about 1 minute, or until caramel has dissolved. Stir in molasses and vanilla.
    Serve warm. ( The sauce can be cooled, then stored, covered, in the refrigerator for up to 5 days. Warm slightly before serving.)

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