Let’s be honest—fruit cake and I have never been friends. Every December, stores are overflowing with them, and every year I think, “One is too many.” It’s just not my thing. So when this month’s Foodie Extravaganza theme was fruit cake, I nearly skipped it.
But then I had a better idea: why not make a cake with fruit I actually like? Something warm, spiced, and comforting—something I’d want to eat and share. What came out of the oven was so good it vanished fast. I gave away a few loaves, but the rest? Gone in a flash.
A Little Orchard Magic
My friends have an apple orchard that’s basically produce paradise—apples, peaches, pears, tomatoes, corn, potatoes, green beans, peas… you name it. They brought me apples a few times this fall, and I even canned some. The last batch went into this cake—well, a few of them anyway. It was a big bag!
I baked the batter in small loaf pans to gift to the ladies I visit teach, and used two 6-inch cake pans for the rest. You could also use a 9×13-inch pan or a bundt pan if you want to get fancy.
Ingredients
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 2¼ cups all-purpose flour
- 1 cup oat flour
- 2 eggs
- 1 tsp salt
- 1½ tsp baking soda
- 3 tbsp cinnamon
- ½ tsp ground ginger
- 2 cups unsweetened applesauce
- 3 cups diced apples
- 1½ cups chopped pecans
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease your chosen pan(s) well.
Step 2: Cream the Base
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