Dried Apple Cake

Makes one 9- by 5-inch loaf

3 eggs

1/2 cup unsalted butter

3 cups dried apples

21/2 cups sugar

1 cup raisins

1 cup currants

3 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon cloves

Allow

3 eggs

1/2 cup unsalted butter

to come to room temperature. Meanwhile soak together

3 cups dried apples

5 cups warm water

When the fruit has been rehydrated, about 30 minutes, drain fruit, reserving liquid. Chop apples and add

21/2 cups sugar

1 cup raisins

1 cup currants

(Chopped figs, prunes, dates or dried cranberries can replace some or all of the raisins and currants.) Cook with very little water (you can use the reserved apple-rehydration water if any remains) until the apples are soft. Let cool. Preheat oven to 350°.

In another bowl, combine

3 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon cloves

Beat eggs well. Add eggs and softened butter to the fruit mixture. Stir in the flour mixture and mix well. Bake in a greased and floured 9- by 5-inch loaf pan for one hour in a 350° oven.

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