Wednesday, October 21, 2015
I hope you give this recipe a try. It is very moist and extremely delicious!
Recipe from Tate's Bake Shop Cookbook
2 1/4 cups sugar
2 tsp baking soda
1 1/2 tsp cinnamon
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 tsp vanilla
8 cups apples, sliced into 1/4 inch thick slices (Granny Smith are good for this) peeled and cored
1 1/2 cups walnuts (I used pecans)
3 cups all purpose flour
Preheat over to 300 degrees F.
Grease a 13 x 9 x 2 inch baking dish. Glass is best, but metal will be fine.
In a large bowl, mix the sugar, baking soda, cinnamon and salt. Mix in the eggs, oil and vanilla until the mixture is smooth.
Add the apples and walnuts, and stir till they are well coated.
Stir the flour in the mixture. (It will see difficult in the beginning, but it will mix in.)
Bake the cake for 1 hour and 45 minutes. (Yes, this is the correct time.) Cool it completely in the baking dish. This cake keeps very well and is actually better the next day.
Friday, October 2, 2015
Recipe from dairyfreecooking.about.com
2 cups all purpose flour
3/4 cups white sugar
1/2 cup brown sugar
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 very ripe large bananas
1/4 cup canola oil
2 T. maple syrup
1 t. vanilla extract
Preheat oven to 350 degrees F. Lightly oil a 9"x5" loaf pan and set aside.
In a medium sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon
In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for a few minutes. Add the mashed banana, canola oil, maple syrup and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not overmix).
Fold in the walnuts if using and pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow bread to cool for about 10 minutes and removed from pan. At this point I wrap the bread tightly in plastic wrap and let it cool completely. I usually wait until the next day to eat and enjoy it. The plastic wrap really keeps in the moisture and flavor.