Those who know me know that Mama, (that’s me) is not much of a reader. I am definitely not a reader of fiction I can tell you that. When I’m able to harness my attention to read though, I do like a good biography or something historical. But what I really love are cookbooks. I have bookcases all over the house just filled with every kind of cookbook you can think of, though most are about desserts. That shouldn’t come as a surprise.
I love cookbooks because you can go back and look at them over and over again, which is not something I would do with other kinds of books. And I love pictures! I will rarely buy a cookbook that isn’t filled with lots of tantalizing photos. One of my favorite cookbooks is “The Modern Baker” by Nick Malgieri. For those of you out there who like to bake, or if you just want to give it a shot, this should be your book. Every recipe is a winner. So many breads, cakes and cookies in this book, and not enough time to make it all. So, I’m sharing this Apple Raisin Loaf Cake recipe from the book. Hope you give it a try. I bet you’ll love it.
Apple Raisin Loaf
To grate my apples, I used a box grater like this.
If you line your baking pans with a piece of parchment, and lightly brush the parchment with butter, you will not have a problem with the cake sticking to the pan.
I kept this cake wrapped in plastic in the refrigerator, and it stayed fresh for 4 days.
Butter a 8 1/2″ x 4 1/2″ loaf pan, and line with parchment (see photo) and lightly brush the parchment with butter. Preheat the oven to 350 degrees F. Add the flours, baking soda and cinnamon to a medium size bowl, and whisk to combine. Set aside.
In another bowl, gently beat the eggs, and then whisk in the sugar to combine. Next, whisk in the oil to the egg mixture. Set aside.
Peel the two apples, then quickly (because you don’t want the apples to brown) grate them into a bowl. Gently fold the flour mixture into the egg mixture, then you’ll mix in the apples, raisins and walnuts. Transfer the batter to the loaf pan, a tap the pan several times on the table so that the batter evenly settles and gets rid of any air bubbles.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then remove loaf to cool completely on a cooling rack. Once completely cooled, you can then top with the glaze and walnuts.
You can store this cake wrapped in plastic wrap in the refrigerator for 4 days.
For the glaze: Whisk together 1 1/4 cup sifted powdered sugar and 2 – 3 tablespoons of hot apple juice (or if you don’t have any you can use milk or water). Whisk until smooth and drizzling consistency.