Christmas season means finding fruit cake for sale in all the stores. Lots of fruit cake. Actually, any more than zero is too much for me. I don’t like fruit cake. It doesn’t look enticing to me at all. Today is Foodie Extravaganza day and this month’s theme is, you guessed it, the fruit cake. I thought about bowing out but then I decided that instead of making a traditional fruit cake, I would make a cake with fruit that I would eat. I came up with something so good that it was gone really quickly. To be fair, I gave a lot of it away, but what I kept, we ate fast. I hope you love this Cinnamon Apple Cake for my FoodieExtravaganza challenge this month. Scroll all the way to the bottom of this post to find 8 other fruit cake recipes.
My friends have this apple orchard at their place. Actually, they grow so many things, apples, peaches, pears, tomatoes, corn, potatoes, green beans, peas, I could go on and on. They brought me apples a couple times this fall. I actually canned apples using their apples. They are so good. The last batch they brought me went into this cake. Actually, only a few of that last batch because they brought me a big bag.
When I was making it, I decided that I would use these cute little loaf pans and give them to the ladies I visit teach. I’m hopeful that they loved the cake. I also used 2 small cake pans, 6 inches, for part of the batter. You could use a 9×13 inch pan though or a bundt pan would be lovely as well.
Whatever you decided to do, I hope you will enjoy the cake. It’s really perfect for this time of year with the amazing cinnamon smell that comes out of your kitchen.
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 2¼ cups flour
- 1 cup oat flour
- 2 eggs
- 1 tsp salt
- 1½ tsp baking soda
- 3 Tbsp cinnamon
- ½ tsp ginger
- 2 cups unsweetened applesauce
- 3 cups diced apples
- 1½ cup chopped pecans
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Grease 9 x 13 inch pan well.
- In a mixing bowl, combine butter and sugars.
- Add in eggs, one at a time, and mix well.
- Add in salt, baking soda, cinnamon and ginger. Mix well.
- Add in flours, a little at a time, and mix well.
- Add in applesauce and mix well.
- Add in apples and pecans and mix lightly, just until incorporated.
- Spread into pans.
- Bake for 50-60 minutes, until toothpick inserted in center comes out clean.
- After the cakes are cooled, mix the powdered sugar, milk and vanilla until smooth. If it seems too thin, add more powdered sugar. It if seems too thick, add more milk.
- Pour mixture into a plastic baggie or a piping bag and pipe onto cakes.
If you’re giving them away, wrap them with some plastic wrap and ribbon or baker’s twine to keep it fresh. I bought these little pans at Michael’s for $1 each. Not so bad, right? Now let’s see what other fruit cake type of recipes are being shared.
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Laura from Baking in Pajamas is hosting. She invited bloggers to come up with their favourite Christmas Fruit Cake as December is national Fruit Cake month.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
- Aussie Boiled Fruitcake by Food Lust People Love
- Brandied Apricot-Ginger Fruitcake by Cherishing a Sweet Life
- Chocolate Fruit Cake by Baking in Pyjamas
- Cinnamon Apple Cake by Fearlessly Creative Mammas
- Dried Plum Stollen by Caroline’s Cooking
- Festive Kid Friendly Fruitcake Muffins by A Day in the Life on a Farm
- Fruit (Pan)cakes by Sew You Think You Can Cook
- Irish Spiced Fruitcake by Making Miracles
- Lemon Berries Bundt Cake by Cookin and Craftin