06 September 2010

snappy

apple apricot cake with Snap
about 8 dried apricots (mine were Turkish)
about 2 shots of Snap

A) Macerate the apricots in the Snap for a few hours or overnight.

B) Preheat the oven to 350. Grease and flour a 9" springform pan. Sift together the following:

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder

C) Whisk together the following in a second, bigger bowl:

1 cup safflower oil
3 large eggs
1 cup sugar
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla

D) Stir the dry mix into the wet mix. Add the fruit:

3 cooking apples (mine were Gala), cut, cored, and diced into 1/2" pieces
the macerated apricots quartered and their soaking liquid

E) Spoon the batter into the prepared pan and bake for about one and a quarter hours. Let the cake cool completely. Store it in an airtight container. It's even better in the days after it's made.


Comments:
the cake sounds super delicious, but wow I got to gets me some snap!
 
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