I made a big pot of applesauce a few days ago. The MacIntosh apples were so sweet so it needed no sugar. Today is Sue Hesses birthday and I adapted a favorite recipe for her birthday cake. Sue edited Coming Home To Cook and did a brilliant job. It would be a very different book if it were not for her professionalism, patience, support and good humor! So, a special cake for a special friend, with an Irish twist. This is a small cake, easy and quick to make, delicious and very light with all the flavors and smells of winter.
Preheat oven to 350 or 180. Grease and flour 2 8″ cake pans.
3/4 cup whole wheat pastry flour combined with 3/4 cup plain white flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. minced fresh ginger
1/4 tsp salt
3/4 cup white sugar
1/2 cup soft unsalted butter
2 tsp. poteen (Irish moonshine) or 2tsp. rum
1 large egg
1cup plus 1 Tbl. unsweetened applesauce (see this recipe under recipe section)
In a mixer combine flours, spices, salt and sugar. Cut up butter and add. Separatley beat the egg. Add the egg, liquor and applesauce slowly to the batter. Mix for a few minutes until all ingredients are well blended. Pour into pans and bake for 35 minutes.
Icing:
2 cups powdered (icing, confectioners) sugar
1/2 cup cream cheese
1 tsp. vanilla extract
1 tsp. poteen (or rum)
1 Tbl. cream (or milk)
In a mixer add all ingredients in order and blend until smooth.
When the cake cools, remove from pans. Ice the top of 1 cake, sprinkle with1/4 cup of chopped crystalized ginger, place the other cake on top and ice cake top and sides. Decorate with whole pecans.