Harvest Cake
Carol Finkbiner

This is a great fall recipe. My changes to make it a bit better for diabetics
are in parenthesis.

4 C diced, peeled apples*
2 C brown sugar (1 C brown sugar Splenda)
3 C King Arthur Unbleahed A-P Flour(1 1/2 C AP flour and 1 1/2 C white whole wheat
flour)
1 1/4 t salt
2 t baking soda
1 t cinnamon
1 t nutmeg
1 t ginger
2/3 C vegetable oil
1/2 C cider, boiled cider, apple juice, or milk
2 large eggs
1 t vanilla
1 C diced nuts (pecans or walnuts)
*This would also be delicious with pears, or a pear/apple combination.

Glaze
1/2 C granulated sugar
juice and grated rind of 1 lemon


In large bowl, mix together the apples and sugar. Let rest for 45 minutes, stirring occasionally, till the mixture becomes syrupy.

Whisk together the flour, salt, soda, and spices. In a separate bowl, whisk the oil, cider (or other liquid), eggs, and vanilla. Stir the wet ingredients, the apples, and the nuts into the dry ingredients, stirring juist till everthing is well mixed.

Spoon the batter into a lightly greased tube pan, bundt pan, or angel food pan. Bake the cake in a preheated 350° for 15 minutes, then REDUCE the heat to 325°, and continue to bake for an additional 45 minutes, or until a tester inserted into the center comes out clean. Remove the cake from the oven, allow it to cool for 5 minutes in the pan and remove it from the pan. Drizzle with the glaze (or melted caramel), if desired. Yield about 16 servings.

Glaze: While the cake is baking mix together the lemon juice, grated rind, and sugar. Stirring to melt the sugar.

Source: King Arthur Flour