|
Cinnamon Basil Applesauce Cake |
 |
 |
 |
Yields 1-10" tube cake, 16 Servings
Cake Ingredients:
4 Cups peeled and sliced tart apples
6 Sprigs (2" each) cinnamon basil
2 Cups currants
3 ½ Cups unbleached flour
1 ½ Cup sugar
2 Teaspoons ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon ground cloves
½ Cup chopped black walnuts
¾ Cup vegetable shortening
4 Teaspoons baking soda, dissolved in 1 cup lukewarm water
Cinnamon Basil Glaze Ingredients:
½ Cup packed cinnamon basil leaves
¼ Cup boiling water
1 Tablespoon softened unsalted butter
1 ½ Cup confectioner sugar
1 Teaspoon lemon peel
Cake Instructions:
- Preheat the oven to 350 degrees F. Coat a 10" tube pan with cooking spray.
- Place the apples in a large saucepan. Cover and cook gently until apples are soft. Remove from the heat, add the cinnamon basil sprigs, cover and let sit for 20 mintues. Remove the cinnamon basil.
- Whip the apples briskly with a whisk to make a coarse applesauce. Stir in the currants. Cover the pan again to keep warm.
- Mix the flour, sugar, spices, and walnuts in a large bowl. Add the shortening to the hot applesauce, and stir until it melts. Add the baking soda water to the applesauce. Pour the applesauce mixture into the flour mixture. Mix until well blended. Pour into the prepared pan.
- Bake 1 ¼ hours ,or until a toothpick inserted in the cake comes out clean. Remove it from the pan and cool.
Glaze Instructions:
- In a small saucepan, steep the cinnamon basil leaves in the boiling water for 20 minutes. Remove the leaves and simmer the infusion for a few minutes to reduce the liquid by half. Let cool.
- Beat the butter, sugar, and lemon peel. Add enough cinnamon basil infusion to make a thin glaze. Pour it over the cooled cake.
Author: Recipes from the Herbal Kitchen
|
