Ingredients
- Butter for greasing cake tin
- 4 Rome apples, cored, peeled and sliced
- 4 tablespoons water
- ½ cup sugar
- ¼ teaspoon cinnamon
- ½ teaspoon chopped lemon peel
- Juice of half a lemon
- 4 ounces softened butter
- ½ cup light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- Pinch of salt
- ⅔ cup chopped pecans
- 1 cup raisins
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon cinnamon
- Nutritional Information
Nutritional analysis per serving (6 servings)
657 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 105 grams carbohydrates; 6 grams dietary fiber; 62 grams sugars; 7 grams protein; 71 milligrams cholesterol; 613 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Preheat oven to 350 degrees, and lightly grease an 8-inch cake tin.
- In a deep saucepan over medium heat, combine the apples, 4 tablespoons water, 1/2 cup sugar, 1/4 teaspoon cinnamon, chopped lemon peel and lemon juice. Barely cover with water, bring to a boil, reduce heat to a simmer and cook, stirring, until the mixture reduces and thickens — about 20 minutes. Mash the mixture to a smooth consistency.
- Meanwhile, in a mixing bowl, cream together the butter and brown sugar. Add the vanilla, and beat well; then the egg, and beat well.
- Add butter mixture to the apple mixture. Into a separate bowl, sift together the flour, baking soda, baking powder and salt.
- Add the pecans, raisins, nutmeg and cinnamon. Stir well.
- Add the dry mixture to the apple mixture and stir to make a smooth batter. Transfer to the greased cake tin. Smooth the top with a spatula or knife, and bake for about 1 hour and 35 minutes, or until a toothpick inserted in the middle comes out clean.
Dining and Cooking