Page 236 - UMass2018_CookBook

Ingredients
Serves 12
FOR THE APPLESAUCE CAKE:
1 cup plus 3 tablespoons all-purpose flour
1 teaspoon baking soda 1⁄4 teaspoon salt 1 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 10 tablespoons unsalted
butter, softened
1⁄2 cup plus 2 tablespoons granulated sugar
2 large eggs
1⁄2 cup applesauce
1⁄2 cup raisins
1⁄2 cup chopped pecans
1⁄2 cup canned crushed pineapple, drained
1 (10-ounce) jar whole maraschino cherries (about 22 cherries), drained, patted dry and stemmed
ingredients continue on next page...
Warm Applesauce Cake with
Cranberry Syrup
Roland Mesnier
Preparation
1. Preheat oven to 375°F. Grease and flour a 10-inch tube pan.
2. To make the cake, in a medium bowl, sift together the flour, baking soda, salt, cinna- mon and nutmeg.
3. In the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and sugar until smooth. Beat in 1 egg and half of the applesauce. Stir in half of the flour mix- ture. Beat in the remaining egg and apple- sauce. Stir in the remaining flour mixture. Stir in the raisins, pecans and pineapple.
4. Pour the batter into the prepared pan and smooth it with a spatula. Arrange the cherries on top of the batter (they will sink into the batter as the cake bakes). Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool the cake in the pan on a wire rack. Lower the oven temperature to 150°F, or its lowest setting.
5. While the cake is cooling, make the syrup: In a medium saucepan over medium- high heat, combine 2 cups of the water with 1 cup of the granulated sugar. Bring to a boil and stir to dissolve the sugar. Trans- fer to a bowl. This light syrup will be added to the rest of the cranberry syrup later.
222 | TASTE OF HOME