Slow-Cooked Caramel Apple Pudding Cake Makes: 6-8 Servings 1 cup flour 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground cardamom 1/2 cup milk 2 tablespoons oil 1/2 cup chopped pecans, toasted 1/4 cup dried apples or pears 1 cup packed brown sugar 1 cup water 1 cup apple juice or pear nectar 2 tablespoons butter or margarine 1 tablespoon finely chopped crystallized ginger Vanilla ice cream or light cream, optional
In a mixing bowl, combine flour, sugar, baking powder, cinnamon or cardamom. Add milk and oil. Stir until combined. Stir in the nuts and dried fruit. Spread batter evenly in bottom of a 3-1/2 to 4 quart slow cooker. In a small saucepan, combine brown sugar, water, apple juice or nectar, margarine or butter, and ginger. Bring to a boil. Boil for 2 minutes. Pour mixture evenly over batter in cooker. Cover. Cook on HIGH for 2 to 2-1/2 hours or until a toothpick inserted in the cake's center comes out clean. Let stand uncovered for 30-40 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or drizzle with light cream as desired. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
