Apple, Ginger and Brazilian Nut Cake

I overdosed on ginger once, pureeing almost an entire root into a stir fry for one. However, enough time has passed, and I've really warmed back up to the spicy root. :)

I plan to make a cake flavored with warm ginger. It is fall, and I want to make use of the amazingly delicious apples we have this time of year as well. I also love the Brazilian nuts I have - their texture is so hearty, just like coconut. Some large Medjool dates are in my keeping as well. Growing up, I loved snacking on dates stuffed with peanut butter - they are fantastically sweet and dry, but most people I know sadly don't give them a chance.

I decide to combine these delightful ingredients to make a cake to be eaten at breakfast time or after a hearty fall dinner.

Ingredients for Cake

1 cup flour
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp lemon zest
1/2 cup sugar
1/4 tsp salt
1/4 cup crushed Brazilian nuts
1/2 cup chopped Medjool dates (4 or 5 large date)
6 tbsp butter (3/4th one stick)
1 egg
1 cup, plus one tsp of thick homemade applesauce (see below)

Ingredients for Applesauce

1 lb granny smith apples peeled, cored, chopped
2 tbsp water
1 tbsp sugar
1 tsp lemon juice

Directions

Applesauce (make ahead) - combine all ingredients in saucepan, cover and cook on medium for 15 minutes or until apples are very soft and losing shape. Mash when finished. Cool and store in refrigerator.

Cake - Preheat oven to 350 degrees. Butter and flour a 9 inch round baking dish. Beat butter, sugar and one egg in one mixing bowl. Thoroughly mix flour, baking soda, ginger, cinnamon, salt, sugar and lemon zest in another. Add both the flour mixture and applesauce into the butter mixture alternating between portions of the two until all is mixed together. Mix in dates and nuts. Spoon batter into the prepared 9 inch cake pan and bake.

Bake for 30 minutes or until inserted toothpick comes out clean.

Enjoy!