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Friday, May 11, 2012

Apple Walnut Cake with Raisins

Cheesecake with caramel sauce.
Cheesecake with caramel sauce. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


            I want to let you try making this Apple Walnut Cake with Raisins. It is mouth watering that your children will crave for more of this everyday. I promise you that when your family will taste this, you will become the apple of their eyes. I know mums were born to serve what's only best for their children and no doubt this could be one of them!




You will need:


Cake:
6 pcs            red apples (peeled and chopped)
600 g           sugar
337.5 g        butter (melted)
156 g           whole eggs
630 g           all purpose flour
6 g               baking soda
9 g               salt
2g                cinnamon
1 g               nutmeg
.5 g              all spice
210 g           walnuts (coarsely chopped)
225 g           California raisins
                    (enough water to soak raisins)

Caramel sauce:
237 ml          heavy cream
93 g              corn syrup
128 g            sugar
21 g              butter

Here's how:


1. Preheat oven to 177 degrees C.

2. Soak California raisins in hot water for 10 minutes. Drain and set aside.

3. Line 3 pieces, 9" x 5" loaf pans. Set aside.

4. Sift flour, baking soda, salt, cinnamon, nutmeg and all spice 3 times. Set aside.

5. Place chopped apples in a large bowl. Cover with sugar and let stand for 10 minutes.

6. In a medium bowl, whisk butter and eggs. Transfer in the bowl of apples and sugar mixture.

7. Fold in the sifted dry ingredients, walnuts and California raisins.

8. Divide onto the prepared pans. Bake for 50-60 minutes or until done. Transfer to a wire rack to cool.

9. Drizzle or serve with caramel sauce.


Caramel Sauce:

1. Bring the cream to a boil and remove it to the heat.

2. Cook the corn syrup and sugar in heavy-bottomed saucepan over medium heat to a golden caramel color, stirring occasionally with a wooden spoon.

3. Stir the butter and then pour in the hot cream, constantly stirring over low heat until the cream is blended into the sauce.

4. Set the sauce pan in an ice water bath to cool down. The sauce is now ready for use. Reheat the sauce over low heat or in a bain marie, if needed.


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