Well, I'm excited to be posting Tuesday Tastiness recipes again! This week is a cake that I love to make because the only sweetener used is honey and I can use my home-canned pearsauce in place of the applesauce and feel very Laura Ingalls Wilder-ish in my modern-day kitchen. (And if this blog-gig doesn't work out for me, I can always become a food photographer, right?)
Honey Applesauce Cake
1 cup honey (I use local purchased from a beekeeper in our town)
1/2 cup butter, softened (real grass-fed butter is the most healthy!)
3 eggs, beaten (I have used 2 with good results) (farm-fresh, free-range eggs are best!)
1 t. vanilla
1 cup applesauce (I use pearsauce I make and freeze/can from a neighbor's pear trees)
2 cups flour (I use unbleached when I bake. Even fresh-ground whole-wheat is a little too "earthy" for me in a dessert)
1/2 t. salt
1 t. baking soda
1/2 t. nutmeg
1/4 t. powdered cloves
1 t. cinnamon
1/4 t. powdered ginger
1 cup chopped nuts (I use pecans from our trees!)
Cream honey and butter. Blend in eggs, vanilla, and applesauce. In a separate bowl, combine dry ingredients, then stir gradually into creamed mixture and add pecans. Put in a greased 9 x 13 pan and bake at 325 for 35-40 minutes (till a toothpick comes out clean).
I don't put an icing on this cake for my family, but you could sprinkle with powdered sugar if you need that little something extra. Or serve with vanilla ice cream.
Very, very good!
This post linked to
Grocery Cart Challenge Recipe Swap
Real Food Wednesday at Kelly the Kitchen Kop
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