Excellent Apple Gingerbread
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
41
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Butter (softened)1 tbsp
Honey1 cup
White Sugar1 tbsp
Brown Sugar2
Eggs2 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Ground Cinnamon1 tsp
Pumpkin Pie Spice1 tsp
Ground Cloves1 tsp
Ground Ginger1 tsp
Salt1 cup
Milk1 cup
Walnut (chopped)1 cup
Sugar (confectioners')1 tsp
Vanilla Extract570 g
Apple Pie Filling (can)Directions:
1
Melt 1/4 cup of butter in a large skillet over medium heat
2
Add the apples; cook and stir until tender
3
Set aside and allow to cool
4
Preheat the oven to 350 degrees F (175 degrees C)
5
Grease and flour two 9 inch round cake pans
6
In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer
7
Beat in the eggs one at a time, mixing each one until blended
8
Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk
9
Stir in the walnuts and cooked apples just until evenly distributed
10
Divide evenly between the prepared pans and spread evenly
11
Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes
12
Cool the cakes on a wire rack
13
Keep the oven on for the walnuts
14
To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy
15
Stir in the brown sugar, cinnamon and walnuts
16
Spread the nuts out on a baking sheet
17
Bake in the preheated oven until toasted and fragrant, about 10 minutes
18
Cool completely before using
19
To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth
20
Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing
21
Top with most of the apple filling and spread evenly
22
Place the other layer of cake on top with the bottom facing up
23
Spread remaining cream cheese icing over the top and sides
24
Decorate the top with remaining apple filling and sprinkle with candied walnuts