Fall Fruit Cake With Apples And Currants

Recipe Ingredients

2 cups	125g / 4.4oz	Cake flour
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Ground allspice - as needed
3/4 teaspoon	3.8ml	Baking soda
3/4 teaspoon	3.8ml	Salt
3/4 cup	177ml	Oil
1 1/2 cups	297g / 10oz	Granulated sugar
2		Eggs - room temperature
3 cups	438g / 15oz	Peeled diced tart apples
1/2 cup	31g / 1.1oz	Dried currants
3 tablespoons	45ml	Powdered sugar
		Vanilla ice cream - for serving

Recipe Instructions

Sift flour, 1 teaspoon cinnamon, ginger, nutmeg, 1/8 teaspoon allspice, baking soda and salt together onto piece of wax paper; set aside.

Beat oil and granulated sugar 1 minute in large bowl of mixer. Add eggs 1 at a time, beating well between them. Put dry ingredients on top of mixture, then apples and currants. Use mixer on low speed to mix thoroughly or, alternately, fold in with rubber spatula until mixed.

Transfer to greased 10-inch round springform pan. Smooth top. Bake at 350 degrees until cake is browned with crackly surface and toothpick inserted in center comes out clean, about 55 minutes to 1 hour.

Transfer to rack and let cool slightly. Loosen sides of cake from pan with knife and carefully remove springform pan. (Can be made up to 3 days ahead and kept at room temperature, covered airtight, or frozen up to 3 months, wrapped airtight. To serve, thaw then, warm cake in 250-degree oven for 10 minutes.)

Transfer cake from pan bottom to serving platter. Mix powdered sugar, 1/2 teaspoon cinnamon and dash allspice in small bowl. Transfer to fine sieve; press sugar through sieve to lightly cover cake. Serve warm, cut in wedges, with scoops of vanilla ice cream.

This recipe yields 10 to 14 servings.

Each of 14 servings, cake only: 398 calories; 191 mg sodium; 42 mg cholesterol; 18 grams fat; 59 grams carbohydrates; 3 grams protein; 0.31 gram fiber.

Source:
The Los Angeles Times, 11-10-1999

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