Name: Frosted Apple Spice Cake
Ingredients: 2 2/3 c All-purpose flour; sifted; 3/4 ts Salt; 1 1/2 ts Baking soda; 1 1/2 ts Cinnamon; 1/4 ts Ground cloves; 1/2 ts Freshly-grated nutmeg; 1 1/2 c Coarsely-chopped walnuts; 1 1/2 c Currants; 3/4 c Unsalted butter; 1 1/2 c Dark brown sugar; 2 lg Eggs; 1 1/2 c Applesauce; === BOILED CARAMEL ICING ===; 1 1/2 c Dark brown sugar; 1 c Heavy cream; 3 tb Unsalted butter; 1 ts Pure vanilla extract

If my heart is the source of my sin problem, then lasting change must always travel through the pathway of my heart. It is not enough to alter my behavior or to change my circumstances. Christ transforms people by radically changing their hearts. If the heart doesn’t change, the person’s words and behavior may change temporarily because of an external pressure or incentive. But when the pressure or incentive is removed, the change will disappear.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Mexican		8	servings

INGREDIENTS

2 2/3	c	All-purpose flour; sifted
3/4	ts	Salt
1 1/2	ts	Baking soda
1 1/2	ts	Cinnamon
1/4	ts	Ground cloves
1/2	ts	Freshly-grated nutmeg
1 1/2	c	Coarsely-chopped walnuts
1 1/2	c	Currants
3/4	c	Unsalted butter
1 1/2	c	Dark brown sugar
2	lg	Eggs
1 1/2	c	Applesauce
		=== BOILED CARAMEL ICING ===
1 1/2	c	Dark brown sugar
1	c	Heavy cream
3	tb	Unsalted butter
1	ts	Pure vanilla extract

INSTRUCTIONS

Heat oven to 350 degrees. Butter a 3-quart Bundt pan very well. Sift dry
ingredients. Combine walnuts and currents in a medium bowl. Add about 2
tablespoons flour mixture to nut mixture and toss to coat; set aside. Cream
butter in bowl of an electric standing mixer, using the paddle attachment.
Add dark brown sugar and beat on medium speed until light and fluffy, about
5 minutes. Beat in eggs, one at time. Add applesauce and mix to combine.
Slowly add dry ingredients, mixing until just combined. Fold in the nuts
and currents. Transfer to prepared pan; shake to level batter. Bake for 55
to 60 minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a
cooling rack to cool completely. Frost with boiled caramel icing. BOILED
CARAMEL ICING: In a medium saucepan, combine sugar and heavy cream. Cover
and cook over medium-high heat for 3 minutes. Remove cover and continue to
cook until a candy thermometer registers 240 degrees (soft-ball stage),
about 8 to 10 minutes. Remove from heat and add butter and vanilla,
stirring to combine. Let cool 5 minutes. Beat frosting with a hand-held
mixer on high speed until thick and creamy, about 3 to 4 minutes. Take care
not to overbeat or the icing will begin to crystallize. (Makes about 2 1/2
cups) Serves 8 to 10.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
[email protected]"
Per serving: 885 Calories (kcal); 34g Total Fat; (33% calories from fat);
8g Protein; 143g Carbohydrate; 146mg Cholesterol; 501mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 6 1/2 Fat; 5
1/2 Other Carbohydrates
Recipe by: Recipe from Jim Lahey; Proprietor; Sullivan Street Bakery, 7
Converted by MM_Buster v2.0n.

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