Shredded Apple-Date Cake

Name: Shredded Apple-Date Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 3 large apples (approx 2.5 lbs); 1 cup dried dates; 1 cup pecans; 1/2 cup vegan butter or 1/2 cup palm oil shortening; 1/2 cup agave nectar or 1/2 cup honey; 1/3 cup lemon juice; 4 cups whole grain spelt flour (or whole wheat flour); 1 teaspoon salt; 1 tablespoon baking soda; 1 tablespoon cinnamon; 2 tablespoons turbinado sugar

Submitted by Karyl Lee

"This is a widely moderated recipe from Cabbagetown Cafe cookbook, so different that I can call it my own. It's still got all the flavor and tenderness you could desire. Warning: you will need a food chopper or processor not to work hard to make this cake, but I think it's worth a lot of effort. :)"

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 12

ingredients

3 large apples (approx 2.5 lbs)
1 cup dried dates
1 cup pecans
¹⁄₂ cup vegan butter or 1/2 cup palm oil shortening
¹⁄₂ cup agave nectar or 1/2 cup honey
¹⁄₃ cup lemon juice
4 cups whole grain spelt flour (or whole wheat flour)
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
2 tablespoons turbinado sugar

directions

Lightly oil a 10" round deep pan, and set the oven rack to middle of the oven position.
In a food processor bowl, or by hand, chop the dates and pecans together until they look almost like crumbs.
Put the chopped mix into mixing bowl big enough to hold all ingredients, probably a 3 quart or 4 quart size is best.
Shred the apples, and add them with the lemon juice, softened butter sub and sweetener to the bowl, mixing well and coating the apples with lemon juice.
Sift the flour with salt and baking soda, and add to the bowl, mix very well.
Spoon mixture into prepared 10" round pan and top with cinnamon and sugar, blended together.
Bake at 350° for 45 minutes, covering the top lightly at the 30 minute mark with a foil or parchment paper round if it browns more than you like.
Test for doneness with a long pick in the middle, if still slightly gooey, turn off the oven and rest another 15 minutes.
Let cool 15 minutes before turning out or cutting---it will crumble if cut too soon, but a serrated knife minimizes that.

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RECIPE SUBMITTED BY

Karyl Lee

United States

I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title. The illustration above is one I created for a local orchard's street sign.

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