For Rosh Hashanah, the Jewish New Year, cakes with apples and honey prevail. The Silver Palate cookbook has an applesauce raisin cake that I've adapted for the holiday.
The key is homemade applesauce. Seriously, the cake is infinitely better with it, and applesauce is a cinch to make.
|My well used Foley food mill|
First, go apple pickingOK, not everyone can spend the day driving to the country and picking apples, but if you can, it's worth it to get the crispest, freshest apples.
Make the sauceWash and quarter a bunch of apples. Take a giant pot, put apples in, a stick of cinnamon, cover and bring to a simmer. When apples start to sizzle, stir, reduce heat even lower, and cook until apples fall apart.
Then puree the apples through the food mill. The seeds, skin and core stay behind and you have beautiful applesauce.
Don't forget to remove the cinnamon stick before pureeing.
If you don't have a cinnamon stick, you can use ground cinnamon; about a teaspoon for 3 pounds of apples.
|See the fall foliage on an apple picking drive|
Applesauce Cake, adapted from Silver Palate
Lemon Orange Icing
|A pretty bundt pan - grease it well|
|Cake for second night; regular old tube pan results in a less pretty cake|