The original apple rendition of this recipe originated from the Budget Cutters Cookbook that appeared in The Free Press in November 1982. I particularly like it because it only uses one bowl to mix the batter and it produces a flavourful, dense, moist cake. We’ve added Arvinda’s Chai Masala spice mix for a special version.
2 cups grated or diced pear or apple (or combo of both), skins left on
1 egg
½ cup white granulated sugar
½ cup brown sugar (preferably demerara)
¼ cup vegetable oil
1 cup chopped nuts (walnuts or almonds)
1 tsp baking soda
¼ tsp salt
½ cup dried cranberries or raisins or dates
1
In a large mixing bowl, combine the apples and egg.
2
Stir in the sugars, chai masala or allspice, and oil.
3
Stir in the nuts.
4
Stir in the flour, baking soda and salt.
5
Add the dried fruit of choice and stir.
6
Using a spatula, spoon into a parchment-lined loaf pan and bake at 350F for 50 -55 minutes.
7
Let cool on a baking rack.
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Ingredients
2 cups grated or diced pear or apple (or combo of both), skins left on
1 egg
½ cup white granulated sugar
½ cup brown sugar (preferably demerara)
¼ cup vegetable oil
1 cup chopped nuts (walnuts or almonds)
1 tsp baking soda
¼ tsp salt
½ cup dried cranberries or raisins or dates
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