Yankee Spiced Nut Cake
The first thing I am going to bake in my wood-stove oven(if I ever get one) is this cake. I don't care what time of year it is, I am plopping this bad boy in the cast iron stove, sit back and simply enjoy the aroma mingling with the fire wood.
I remember my grandmother having a woodstove in her kitchen growing up and for the last 2 decades, I have been promising myself that I, too, would recreate(or at least try) the smells she made drift thought the entire house. This cake is not only warmly aromatic, but has the flavor that transcends generations. I am instantly yanked back to my childhood and I think you will be pleased with it as well.
For 8 people
- 1/2 cup(s) apple cider
- 1/2 cup(s) chopped, fresh cranberries
- 2 cup(s) flour
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) cinnamon
- 1/4 teaspoon(s) salt
- 6 tablespoon(s) butter or margarine, room temperature
- 1/4 cup(s) granulated sugar
- 1/2 cup(s) brown sugar, packed
- 2 eggs
- 1/4 teaspoon(s) almond extract
- 1/4 cup(s) plain yogurt
- 3/4 cup(s) apple butter
- 1 cup(s) broken or crushed walnuts
Yankee Spiced Nut Cake Directions
- Preheat oven to 350º F. Heat apple cider in microwave for 1 minute and soak cranberries in cider until needed. Spray a 9 x 12-inch square baking pan with nonstick cooking spray liberally.
- Whisk together flour, baking powder, cinnamon and salt in a medium bowl. Cream butter and sugars in a medium mixing bowl. Add eggs and almond extract and mix until combined. Stir together yogurt, and apple butter. Add to wet mixture alternately with flour. Stir in the cranberries and cider with the walnuts until well combined.
- Pour batter into prepared pan and bake 22-25 minutes or until a toothpick insert comes out clean and the tops bounce back when pressed with your finger. Allow the cakes to cool for 5 minutes and then remove from pan, cut and enjoy.