Cinnamon-Applesauce Cake With Eggnog Whipped Cream

The recipe for applesauce cake is greater than a century previous. Early recipes for this dessert name for raisins and walnuts. Recent recipes appear to be a cross between applesauce cake and spice cake. One issues is bound: apples and cinnamon are a long-lasting mixture.

Like its cake cousin, the recipe for spice cake is greater than a century previous. Some recipes embody raisins, currants, and English walnuts. Unfortunately, some members of the family could also be allergic to walnuts.( My daughter could be very allergic to them and I’ve by no means been a giant fan of raisins.) Cinnamon-Applesauce Cake with Eggnog Whipped Cream stands out as the reply to your dessert dilemma.

Fannie Merritt Farmer contains recipes for spice cake and applesauce cake in her well-known cookbook, The Boston Cooking School Cook Book, first revealed in 1896. Her e-book grew to become a best-seller, has been reprinted dozens of occasions in hardcover and paperback. Today, it is generally known as the Fannie Farmer Cookbook. Farmer’s recipe for applesauce cake does not comprise any liquid; the applesauce supplies the required moisture. Updated recipes for this dessert embody applesauce, milk, buttermilk, or apple juice.

You could make this dessert days forward. If you add 0.35-ounce packet of stabilizer to the sauce, you may make it forward of time as nicely. Here’s the recipe, simply in time for the vacations.


2 1/2 cups all-purpose flour (the pre-sifted type)

15-ounce jar of cinnamon applesauce

1 1/4 cups granulated sugar

2/3 cup delicate butter or margarine

1/3 cup buttermilk

2 giant eggs, room temperature

2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 Granny Smith apple, peeled and grated


1/2 cup whipping cream

3/4 cup powdered sugar

1/4 tsp. nutmeg

3 Tbsp. eggnog


Heat oven to 350 levels. Grease and flour a 13″ x 9″ baking pan. Combine all components, except for the grated apple, in a big mixing bowl. Using an electrical mixer, beat on low pace beat till blended. Continue beating for about three minutes. Fold grated apple into batter. Pour batter into baking pan and bake for 40-45 minutes, or till the cake begins to tug away from the pan. Cook cake on wire rack.

While the cake is baking make the eggnog topping. Pour whipping cream into small bowl. Using an electrical mixer, beat cream till is begins to thicken. Add powdered sugar and nutmeg. Beat till delicate peaks type. Fold in eggnog. Cover and chill till wanted. Cut cooled cake into squares. Top every serving with a dollop of eggnog sauce and garnish with sprinkles. Makes 12 servings.

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Lebanese Toum, A Healthy Creamy Whipped Garlic Dip

Is it me, or do you discover that everytime you need further condiments resembling sizzling mustard in a Chinese joint or some further Toum in a Lebanese restaurant, the wait employees suppose that they’re allotting gold? I have to admit that I’ll eat mass portions of these things with my meal, however I can’t be alone. Actually, I do know I’m not alone! When I carry dwelling a bath of Toum, it’s a struggle to the top with my daughter and three sons as to who has the final teaspoon. The solely viable choice to fulfill my household’s insatiable urge for food for this garlic deal with can be to determine easy methods to make our personal. So I got down to do what proved to be no much less an arduous process. How do you go about asking the proprietor of the restaurant that we frequent to cough up his secret recipe whereas assuring him that he is not going to lose our enterprise? You do not.

So I flip to the web seeking a recipe that may meet the household’s palette. After studying recipes, ideas and concepts and numerous YouTube movies, I concluded that it was a easy course of and I’d give it a whirl. During this course of certainly one of my son’s buddies who used to work on the native Lebanese joint that we patronized caught wind of my endeavors and determined to supply a tip. Apparently this fantastic institution who’s garlic sauce I cherished used mashed white potatoes to thicken up the Toum, a method that I learn in a single or two recipes I had discovered on-line. So, I despatched the spouse off to assemble the required components, a Bulb of Garlic, Salt, Lemon Juice, Canola Vegetable Oil and naturally a pleasant giant white potato. Armed with these components and a blender, I couldn’t assist however construct a serious longing for what was sure to be a success with the household. I pressed the garlic into the blender, added a teaspoon or so of salt, a cup or two of oil and began the blender, slowly including the lemon juice as per directions. Next I took the skinned and boiled potato and tossed it into the combo. Man, this was trying good, and we could not wait. What occurred subsequent can solely be described as “MISSION SCRUBBED”!

I resigned myself to having to buy a number of tubs of the stuff from the native restaurant, till one fateful trek to the farmer’s market with my sister, the place we determined to have lunch on the Lebanese type restaurant positioned inside the market. My goodness, this man’s Toum was out-of-bounds. I eat a complete tub of it with simply rice. On the best way out, I observed that the proprietor was eying my sister, so we went over there for a fast chat as I’m nonetheless making an attempt to marry her off. As he was flirting together with her, I believed I’d inquire about his superior Toum. I began the dialog by telling him that the joint on the east finish that I cherished used potato to thicken up their garlic dip. He rapidly replied, in an odd method suggesting that he didn’t use any carbs in his, that the one components had been Oil, Lemon Juice, some Salt and Egg White. At this level, I figured I would depart properly sufficient alone and never pry.

Later that night, not being the kind to surrender straightforward, I believed I’d give it yet another go. I pressed about 5 Cloves of Garlic right into a mixing bowl, a couple of teaspoon of salt, one cup of Canola Oil and about 5 tablespoons of lemon juice which I started mixing with a hand blender this time. The aroma was nice and the combination turned a milky white with a nonetheless runny creamy texture. At this level, I made a decision so as to add some egg whites. Always fearful about numerous well being issues, I bought the egg whites in a carton which have been pasteurized, with the hope of additional decreasing the prospect of salmonella contamination as they won’t be cooked. Anyway, I slowly added what would quantity to roughly a half of a cup of egg whites, and nothing appeared to alter. My spouse, at all times making an attempt to be useful, advised me to proceed to combine it because it might take a number of minutes for the egg whites to thicken. Then about 4 minutes into the blending, like magic, BOOM, the combination thickened proper as much as the purpose that it shot out the aspect of the hand blender and caught to the partitions of the bowl, Eureka!

Now for the second of fact. I took a spatula and dipped it into the whipped creamy fluffy like concoction to pattern it, yep, bingo! I felt like I hit the jackpot. I now had an limitless provide of Toum for actually cents per 8 ounce bowl. It has since been an enormous hit with my household and buddies. I get all types of compliments and tasters even saying that it’s higher than what the fantastic dinning joint downtown serves up.

In abstract, I’ve realized that it’s not a lot the ratio of components that issues, however the methodology of the way you combine it to carry it to the precise consistency. This is a way that you’ll have to experiment with, and I extremely recommend utilizing solely a hand blender, (the one which resembles the form of a wand). I’ve but to have the identical diploma of success with a conventional blender or meals processor. As for the ratio of Oil, Garlic, Salt and Lemon Juice, that’s merely adjusted for style and open to your choice.

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