Makes 2 loaves or 1 ea. 10 Inch Springform Pan, a Bundt pan can be used as well
Ingredients:
- 2 cups AP flour
- 1 tea ground cinnamon
- 1 tea ground nutmeg
- 1 tea ground allspice
- ½ tea Kosher salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tea baking soda
- 1 table warm water
- 1 tea maple syrup
- 3 apples – peeled and small diced
- ½ cup dried cherries
- ½ cup chopped toasted pecans
- ¼ cup confectioners’ sugar for dusting
Directions:
- Preheat oven to 350 degrees F
- Butter a 10 inch Bundt pan or 2 loaf pans.
- Whisk together flour, spices, and salt. Set aside.
- Cream together butter and sugar.
- Add in eggs and maple syrup.
- In a separate bowl, stir together baking soda and 1 tablespoon warm water, and add into the sugar mixture.
- Stir in the flour mixture, apples, dried cherries and chopped pecans until well blended.
- Pour batter into the prepared pan.
- Bake for approximately 1 hour, or until a knife tip or toothpick comes out clean.
- Dust with confectioners’ sugar and toasted pecans when cool
A nice accompaniment to this is a nice cherry or apple flavored whipped cream or vanilla ice cream
Flavored whipped cream:
1 cup Heavy Cream
1/4 cup powdered sugar
1/4 cup flavored liquor of choice
Pinch of Kosher salt
With a stand or hand mixer, combine all ingredients in a chilled bowl, it helps if the heavy cream and liquor is as cold as possible prior to mixing. I put my mixing bowl in the fridge for about half and hour prior. You do want to make sure your bowl is as free of other moisture as possible. Whip on high until stiff peaks form. Adulterate with additional booze to taste. If you don’t want to use alchol in the recipe there are non-alcoholic alternatives or you can use extracts, keep in mind most extracts do have alcohol bases (at least the good quality ones do).
I’m not sure where the original of this recipe came from, it’s one I’ve used for years in restaurants I’ve worked at and the base recipe is a typical quick bread/quick cake that you can pretty much add any fruit or nut additions to.
This recipe freezes well and keeps well in the refrigerator for about 5-6 days.