Recipe - Dried-Apple Gingerbread Stack Cake

DRIEDAPPLE FILLING
3 cup Dried apples (6.5 oz)
3 cup Apple cider (or more if
needed)
One fourth cup Sugar, or to taste

GINGERBREAD
1 2/3 cup Lightly packed brown sugar
2 tablespoon Ground ginger
1 One half tablespoon Finely chopped crystallized
ginger (up to 2)
1 tablespoon Grated lemon zest
1 pn Each of ground allspice,
cinnnamon, and black pepper
2 lg Eggs
3 lg Egg whites
Three fourths cup Unsulfured molasses
2 cup Sifted white flour (sift
before measuring)
1/3 cup Vegetable oil, preferably
canola
One half cup Buttermilk
1 teaspoon Baking soda
Confectioner's sugar for
dusting

Here's the recipe I promised last week (in response to someone's request
for a lowfat thanksgiving dessert. It's from _Eating Well, Sept/Oct. 1994

To make filling: in a large pan, combine apples and cider. Cook, covered,
over mediumlow heat until apples are very tender and form a chunky puree,
20 to 20 minutes. Check appples occasionally, if they become too dry, add
a little more cider or water. Sweeten with sugar to taste and set aside to
cool. May be done up to 3 days ahead and stored in the refrigerator

To make gingerbread: Preheat oven to 350. Lightly oil a 12cup bundt pan
or spray with nonstick cooking spray.

In a small bowl, stir together brown sugar, ground and crystallized
gingers, lemon zest, allspice, cinnamon and black pepper, set aside.

In a large bowl, beat eggs and egg whites until light and frothy, about
five minutes in an electric mixer. Beat in molasses. Add sugar and spice
mixture until wellblended.

Lower the mixer speed slightly. Add a third of the flour, then the oil,
then another third of the flour. Quickly stir together the buttermilk and
baking soda and add to the batter, mixing gently. Add remaining flour and
mix until just blended. Pour into pan.

Bake 45 to 55 minutes, or until a toothpick inserted into the cake comes
out clean. If it browns too quickly, cover with foil halfway through the
baking time. Cool in the pan on a wire rack for 15 minutes, then invert
onto a rack and cool completely.

To assemble cake: With a long serrated knife, split the gingerbread into 3
even layers. Place the bottom layer on a serving platter. Spread half of
the filling on the cake and top with middle layer. Spread remaining filling
on cake, top with final layer. Cover with plastic wrap, let sit 3060
minutes before serving. Just before serving, dust with confectioners'
sugar.

Serves 16

Posted to FOODWINE Digest 13 November 96

Date: Thu, 14 Nov 1996 11:51:46 +0000

From: Julie Gibert gibert@GORT.CANISIUS.EDU