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Cranapple Walnut Cake PDF Print E-mail

(Modified from The Moosewood Cookbook by Mollie Katzen)

2/3 cup honey plus 2 Tbsp. frozen orange juice concentrate
OR 1-1/3 cups brown sugar
1/3 cup sunflower or canola oil
1/3 cup unsweetened applesauce
1 cup whole-wheat pastry flour
1 cup unbleached white flour
1 tsp. baking soda
1/2 tsp. salt or less
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 tsp. vanilla
2 cups cooking apples (Cortland or Macs work well)
2-1/2 to 3 cups cranberries
½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. Oil a 9” x 13” rectangular cake pan. Whip honey and orange juice concentrate with mixer at high speed for about 10 minutes or until it turns white and opaque. Add oil and mix another minute at high speed, then add eggs, applesauce, and vanilla, and beat well again. If using sugar, cream oil and sugar together until well blended and creamy. Add eggs and applesauce and mix well. Sift flour, baking soda, spices, and salt. Add to the liquid mixture and stir until thoroughly combined. Stir in apples, cranberries, and nuts, and pour into pan. Bake for 45 minutes or until toothpick inserted comes out clean. Approximately 12 servings. This makes a very moist and delicious cake!!