Délicieux souvenir d'un gâteau aux pommes et aux épices, dégusté dans café de New Oxford sur la route de Gettysburg.
Et deux liens à suivre qui vous montreront en images les production de la boulangerie
et en mots leur très édifiante histoire qui montre que le commerce et la religion font parfois très bon ménage
Mais surtout voici la recette, qui n'est hélas qu'une lointaine approximation de la recette originale puisque celle-ci ne se trouve pas sur le site du café.
APPLE SPICE CAKE with caramel topping
(Adapted from All recipes.com)
Ingredients
2 cups flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
½ tsp salt (I susually skip
it)
1 cup butter softened
2 cups white sugar (but next time I’ll try brown sugar)
4 eggs
1tsp baking soda
1 tbls spoon warm water (not necessary)
1tsp vanilla extract
3 apples peeled, cored and
chopped (made about 2 full cups) Could probably use more.
½ cup raisins
½ cup pecan nuts
Directions
- Preheat oven to 350 °F
(175°C) . Butter a 10 inch ( ?) tube pan ;
- Cover raisins with warm
water, let’s soak for 10 mn then drain.
(didn’t
do it, my raisins were quite soft already)
- Mix together flour, spices ,
baking powder.
Cream together butter and
sugar (Takes 2mn at least with an electric beater to mix well)
-
- Mix in eggs (one at a time)
and vanilla. (Mixture has to be as fluffy and white as possible)
- Stir raisins and apples in
the flour first, then mix moist and dry mixture thoroughly but lightly.
Pour batter into the pan.
Bake for approximately 1 hour
(50mn were enough for me) or until a
tester comes out clean. Cool in pan.
CARAMEL SAUCE
½ cup brown sugar
1/3 cup half and half (or
cream)
¼ cup butter
« some »
confectioner’s sauce (1 cup in the original recipe, but I mixed all 4 ingredients approximatively (less
sugar, less butter, less cream …
The caramel topping may be
« too much » but it sure adds some taste !
Et enfin ce qui reste du gâteau, peu de temps après sa sortie du four. Juste le temps de refroidir.
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