Print
Email
Add a photoServings: 1
Ingredients
- 3 c. Dry apples (6.5 ounce)
- 3 c. Apple cider (or possibly more if needed)
- 1/4 c. Sugar, or possibly to taste
- 1 2/3 c. Lightly packed brown sugar
- 2 Tbsp. Grnd ginger
- 1 1/2 Tbsp. Finely minced crystallized ginger (up to 2)
- 1 Tbsp. Grated lemon zest
- 1 pch Each of grnd allspice, cinnnamon, and black pepper
- 2 lrg Large eggs
- 3 lrg Egg whites
- 3/4 c. Unsulfured molasses
- 2 c. Sifted white flour (sift before measuring)
- 1/3 c. Vegetable oil, preferably canola
- 1/2 c. Buttermilk
- 1 tsp Baking soda Confectioner's sugar for dusting
Directions
- Here's the recipe I promised last week (in response to someone's request for a low-fat thanksgiving dessert. It's from _Eating Well, Sept/Oct. 1994
- To make filling: in a large pan, combine apples and cider. Cook, covered, over medium-low heat till apples are very tender and form a chunky puree, 20 to 20 min. Check appples occasionally, if they become too dry, add in a little more cider or possibly water. Sweeten with sugar to taste and set aside to cold. May be done up to 3 days ahead and stored in the refrigerator
- To make gingerbread: Preheat oven to 350. Lightly oil a 12-c. bundt pan or possibly spray with nonstick cooking spray.
- In a small bowl, stir together brown sugar, grnd and crystallized gingers, lemon zest, allspice, cinnamon and black pepper, set aside.
- In a large bowl, beat Large eggs and egg whites till light and frothy, about five min in an electric mixer. Beat in molasses. Add in sugar and spice mix till well-blended.
- Lower the mixer speed slightly. Add in a third of the flour, then the oil, then another third of the flour. Quickly stir together the buttermilk and baking soda and add in to the batter, mixing gently. Add in remaining flour and mix till just blended. Pour into pan.
- Bake 45 to 55 min, or possibly till a toothpick inserted into the cake comes out clean. If it browns too quickly, cover with foil halfway through the baking time. Cold in the pan on a wire rack for 15 min, then invert onto a rack and cold completely.
- To assemble cake: With a long serrated knife, split the gingerbread into 3 even layers. Place the bottom layer on a serving platter. Spread half of the filling on the cake and top with middle layer. Spread remaining filling on cake, top with final layer. Cover with plastic wrap, let sit 30-60 min before serving. Just before serving, dust with confectioners' sugar.
- Serves 16
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
