Sunday, November 22, 2009

No Dairy Cranberry Apple Cake...

Here at the den I have ventured into a new realm of cooking... the ultimate goal is to produce a god-daughter friendly baked good that I can take when I visit (... I've been promising a visit for much too long). My adorable god-daughter "BF" just turned 5 years old! BF has a few allergies which, I'm pretty sure, include milk and eggs. Cranberry apple cake for a 5 year old?! you say? Well, no, I'm really not expecting a 5 year old to be ecstatic about cranberry apple cake, but I had to start somewhere and seeing as Thanksgiving is quickly approaching, I thought I'd start with something seasonal. Plus, I'm not really sure what all I need to avoid other than dairy in making a BF friendly item.

It looks quite lovely... the raw batter certainly tasted good! Since I'm going to JB's extended family thanksgiving dinner tomorrow, I'm going to refrain from eating it just yet so that it will still look pretty when we take it. I stole a little piece that baked over the edge of the pan and it seemed to be pretty tasty... here's hoping! (Shh, don't tell them that they're the guinea pigs ;-) ) More to come on the taste review...

In case it is as tasty as it seemed, here's the recipe: (I forgot to add the vanilla... oops... next time)

1 3/4 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt (I used kosher salt)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. all spice
1 cup brown sugar
1 tbsp egg replacer, 3 tbsp warm water mixed
1/2 cup oil
1/2 cup applesauce
3/4 cup rice milk with 1/2 tsp. cider vinegar
2 tbsp honey
2 tsp vanilla

Mix all ingredients to form batter...
Fold in fruit

2 1/2 cups chopped green apple (reserve some for topping)
1 cup cranberries (halved) (reserve some for topping)

Pour into 9" greased & floured pan (mine almost overflowed the pan but I may have used too much fruit).
Top with reserved apples and cranberries, sprinkle with raw sugar.
Bake at 350°F for 50-70 minutes or until set in the middle (check with toothpick).

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