-Cake
2 1/2 c Cake flour
2 ts Baking powder
2 ts Baking soda
2 ts Ground cinnamon
1 ts Ground allspice
1 ts Salt
1 c Walnuts, toasted
1 lb Tart green apples, peeled,
-cored, cut into 1-inch
-pieces
2 c Sugar
4 lg Eggs
1 c (2 stiicks) unsalted
-butter, cut into 8 pieces,
-room temperature
2 tb Rum
2 ts Fresh lemon juice
-Ponucho Glaze
2 tb Unsalted butter
1 c Firmly packed dark brown
-sugar
3 tb Milk
1 c Powdered sugar
-Pinch of salt
1 ts Vanilla extract
1 To 2 tablespoons sour
-cream
-Maple-Marshmallow
-Frosting
2/3 c Pure maple syrup or maple
-flavored syrup
2 lg Egg whites
2 tb Light brown sugar Pinch of
-salt
12 Marshmallows (do not use
-miniature), each cut into
8 Pieces
12 Walnut halves
The glaze spread between the cake layers derives from the old-time penuche
candy, a brown sugarfudge. For an even quicker version, omit the glaze and
spread just the frosting between and over the cake layers. 12 servings
Position rack in center of oven and preheat to 325!F. Butter two 9-inch
diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment
or waxed paper. Butter paper. Dust pans with flour; tap out excess.
For cake: Insert Steel Knife. Place flour, baking powder, baking soda,
cinnamon, allspice and salt in work bowl. Process to “sift,” about 5
seconds. Add walnuts and chop medium fine, using on/off turns. Transfer
contents of work bowl to sheet of waxed paper.
Place apple pieces in work bowl. Process until pureed, stopping to scrape
down sides of bowl as necessary, about 2 minutes. Add sugar and eggs.
Process until mixture is thickened, about 1 minute. Add butter and process
until mixture is well blended, about 1 minute. Scrape down sides of bowl.
Add rum and lemon juice. Process to blend.
Transfer apple mixture to large bowl. Stir in dry ingredients. Divide
batter between prepared pans. Bake until tester inserted in center of cakes
comes out clean, about 50 minutes. Cool cakes in pans on racks 20 minutes.
Turn out onto racks and cool.
For glaze: Cook butter in heavy medium saucepan over medium heat until
light brown, swirling pan occasionally about 2 minutes. Add brown sugar and
milk and simmer until blended and mixture thickens, stirring frequently
about 1 minute. Place powdered sugar and salt in clean work bowl and
process to remove any lumps. Add hot brown sugar mixture and vanilla.
Process to mix, about 5 seconds. Add 1 tablespoon sour cream and process to
blend. Add remaining sour cream if necessary to form smooth, thin glaze.
Place 1 cake layer on serving platter. Spread with half of glaze. Top with
second cake layer. Spread with remaining glaze. Let glaze set for 20
minutes.
Meanwhile, prepare frosting. Place syrup, egg whites, sugar and salt in top
of double boiler over simmering water. Using electric mixer at medium
speed, beat frosting until it mounds firmly, about 4 minutes. Add
marshmallows. Beat at lowest speed until marshmallows are melted and
frosting is smooth about 4 minutes. Remove from over water. Cool to room
temperature.
Spread frosting over top and sides of cake. Place walnut halves around edge
of cake. (Can be prepared 8 hours ahead. Let stand at room temperature.)
From the files of Al Rice, North Pole Alaska. Feb 1994
From
Yields
1 Servings