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An exceptional, honey-sweetened applesauce
and pecan cake topped with a fluffy, brown sugar-sweetened whipped
cream and cream cheese icing.
- Chunky Applesauce:
1/4 cup granulated sugar
2 tablespoons water
- 1/2 cup unsalted butter or corn oil
1/2 cup brown sugar, firmly packed
2 large eggs
1/2 cup honey
1/2 cup apple juice
2 1/2 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice (optional)
1/2 cup dried currants
1 cup pecans, chopped
- Whipped Cream Icing:
- 2 (3-ounce) package cream cheese, softened
1/3 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup whipping cream
Pecan halves, for garnish (optional)
- Preheat oven to 350°F ( 175°C).
Lightly grease and flour a 9 x13-inch baking
- Make Chunky Applesauce: Peel, core, and
slice apples. In a medium saucepan combine apples with sugar
and the water; cover and cook until apples are just tender but
not mushy (do not overcook); cool to room temperature.
- For Cake: In a large bowl cream butter
(or corn oil) with brown sugar until light and fluffy. Add eggs
and beat. Combine honey with apple juice; set aside.
- Sift together flour, soda, salt, baking
powder, cinnamon, and cloves and allspice (if used). Add to egg
mixture alternately with honey-apple juice mixture, beating after
each addition. Stir in currants, pecans and the cooled Chunky
- Bake until cake tester comes out clean
(40 to 50 minutes). Cool in pan on wire rack.
- Spread Whipped Cream Icing over top of
cake. Decorate each serving with a pecan half, if desired.
- For Whipped Cream Icing: Beat cream cheese
with brown sugar until smooth; add vanilla. Whip cream until
it holds peaks, and gently fold into cream cheese mixture.
Makes 12 servings.
Recipe provided courtesy of the National
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