Fall Fruit Cake with Apples and Currants may seem unusual, but so too is the wonderful, rich flavor of this delightful dessert. Make one and see how good it can be!
Fall Fruit Cake with Apples and Currants

Fall Fruit Cake with Apples and Currants
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: Canadian
Serves: 14
  • 2 Cups cake flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly-grated nutmeg
  • ground allspice; as needed
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons salt
  • 3/4 Cup oil
  • 1 1/2 Cups granulated sugar
  • 2 eggs; room temperature
  • 3 Cups peeled diced tart apples, such as Granny Smith
  • 1/2 Cup dried currants
  • 3 Tablespoons powdered sugar
  • vanilla ice cream; for serving
  1. Sift flour, 1 teaspoon cinnamon, ginger, nutmeg, 1/8 teaspoon allspice, baking soda and salt together onto piece of wax paper; set aside.
  2. Beat oil and granulated sugar 1 minute in large bowl of mixer. Add eggs 1 at a time, beating well between them. Put dry ingredients on top of mixture, then apples and currants. Use mixer on low speed to mix thoroughly or, alternately, fold in with rubber spatula until mixed.
  3. Transfer to greased 10-inch round springform pan. Smooth top. Bake at 350 degrees until cake is browned with crackly surface and toothpick inserted in center comes out clean, about 55 minutes to 1 hour.
  4. Transfer to rack and let cool slightly. Loosen sides of cake from pan with knife and carefully remove springform pan. (Can be made up to 3 days ahead and kept at room temperature, covered airtight, or frozen up to 3 months, wrapped airtight. To serve, thaw then, warm cake in 250-degree oven for 10 minutes.)
  5. Transfer cake from pan bottom to serving platter. Mix powdered sugar, 1/2 teaspoon cinnamon and dash allspice in small bowl. Transfer to fine sieve; press sugar through sieve to lightly cover cake. Serve warm, cut in wedges, with scoops of vanilla ice cream.
This recipe yields 10 to 14 servings.

Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner
Nutrition Information
Serving size: each of 14 slices Calories: 398 Fat: 18 g Carbohydrates: 59 g Sodium: 191 mg Fiber: 0.31 g Protein: 3 g Cholesterol: 42 mg

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