Apple-Ginger Mini-Cakes

This started off from a recipe in the King Arthur cookbook, but I don’t like cooked raisins and it collapsed at the center even though it was definitely done cooking at the edge. I did some thinking and adjusted it a bit.

Preheat oven to 325 F. In the bowl of an electric mixer combine

  • 11/2 cups whole wheat flour
  • 3/4 cup sugar (I used about 1/4 cup of brown and the rest was white)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Combine and then add

  • 2 Granny Smith apples, peeled and chopped into 1/4-inch dice (about 21/4 cups once chopped)
  • 1/2 cup candied ginger, cut into raisin-size pieces or smaller (see note)
  • 2 TBL soft butter
  • 2 eggs

Mix until dough forms. Add

  • A hand-full of pecan halves

Stir to mix in the nuts and spoon into greased cake molds. The ones I used are silicone and a little bigger than a cup-cake tins, but with straight sides. I filled them almost up to the top, pushing down with a spoon to eliminate any air pockets. I also tried a ramekin, and it worked, but the cake didn’t rise evenly because it came above the sides a bit sooner. This made 7 mini-cakes. The ones in the silicon baked about 35 minutes; the one in the ceramic ramekin was overbaked after 35 minutes. I think 30 minutes would have been right for the silicon, 25 minutes for the ramekin.

NOTE: I really prefer using the “uncrystallized ginger” from Trader Joe’s because it isn’t coated with sugar.

2 thoughts on “Apple-Ginger Mini-Cakes”

  1. They’re a very dark brown. A cupcake tin will work but depending on the proportions they might be a little broader than what I made. It’ll work fine.

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