This was soooo good!!! It received thumbs up from both of the boys in the house (and me!). Music by: Jason Shaw www.youtube.com Ingredients: 1 pkg. two layer spice cake mix 1 cup quick oats 1/2 cup shredded colby cheese 1/2 cup butter, softened 1 egg 1/4 cup quick oats 2 Tbsp. butter, softened 1 cup chopped walnuts 1/2 cup brown sugar 1/2 tsp. cinnamon 21-oz. can apple pie filling 1/2 cup raisins or dried currants, if desired Preparation: Preheat oven to 350 degrees F. Grease a 12″ round pizza pan or 13×9″ cake pan and set aside. Combine cake mix, 1 cup oats, cheese, and 1/2 cup butter in large bowl and mix until crumbly. Reserve 1 cup of these crumbs. Add egg to remaining crumbs and mix until combined. Press into greased pan and bake at 350 degrees F for 10 minutes. To reserved crumbs, add 1/4 cup oats, 2 Tbsp. butter, walnuts, brown sugar, and cinnamon and mix well. Remove crust from oven and spread with apple pie filling. Sprinkle with raisins or currants, if using, then top with reserved crumb mixture. Bake 15-25 minutes longer until crumbs are golden brown. Serve warm with vanilla ice cream. 12 servings
Posts Tagged ‘Dried Currants’
Recipes using Cake Mixes #6: Apple Pie Pizza
Tuesday, April 27th, 2010Baking with Beth: Eggnog Pound Cake
Friday, April 23rd, 2010
Please note that I didn’t do the raisins, and the glaze, but I have added the instructions here in case you are 1) a raisin lover; 2) an alcoholic that needs rum glazes. Okay, just kidding 
I misspeak saying two cups of butter then add in two cups of butter when I am OBVIOUSLY pouring in white sugar. Follow recipe, not what I say. It was late when editing. Sorry, I am not perfect. Ingredients Cake: * 1/2 cup dried currants, raisins or cranberries * 2 Tbsp dark rum or water * 1 cup (2 sticks) unsalted butter, room temperature * 2 cups sugar * 3 large eggs, room temperature * 3 cups all-purpose flour * 2 tsp baking powder * 1/4 tsp salt * 1/8 tsp freshly grated nutmeg * 1 cup eggnog mixed with 1 tsp vanilla extract * 1 Tbsp grated orange zest Glaze: * 3 Tbsp orange juice * 1 Tbsp dark rum * 3/4 cup granulated sugar Method 1 Soak currants in rum in a small bowl for 15 minutes. 2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn’t have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan). 3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition. 4 In a separate bowl, sift together flour, baking powder, salt and nutmeg. 5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog …
How to Make a Healthy and Delicious Carrot-Fruit Bundt Cake
Saturday, February 6th, 2010This tasty Carrot-Fruit Bundt Cake is made with a healthier for you dessert in mind. Most cakes of this type would contain about a cup of oil. This cake only has a quarter cup of heart healthy canola oil while the remainder of oil is replaced with applesauce. The carrots add beta-carotene to this dessert. The glaze is made from fruit juices and honey topped with nuts. Enjoy a slice of this cake, without regret.
CARROT-FRUIT BUNDT CAKE
3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup dried apricots, finely diced
1/2 cup dried currants
1/4 cup crystallized ginger, finely chopped
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 cup applesauce
1/4 cup canola oil
4 cups shredded carrots
1 tbsp vanilla extract
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan; set aside.
In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a small bowl, set aside 2 tablespoons of the apricots and 1 tablespoon of the currants.
Combine the remaining apricots, currants, and ginger into flour mixture.
In another large bowl, stir together the granulated sugar, brown sugar, eggs, egg whites, applesauce, canola oil, carrots, and vanilla. Stir together well, using the back of the spoon to break up any clumps of brown sugar. Stir the sugar mixture into the flour mixture to blend. Pour the batter into the prepared bundt pan.
Bake at 350 degrees for 1 hour and 15 to 20 minutes, until a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Turn pan upside down and turn out the cake to cool completely on the wire rack.
GLAZE:
1 can (6-oz) pineapple juice
1/2 cup fresh orange juice
2 tbsp honey
2 tbsp toasted, chopped pecans
While cake is cooling, combine the juices and honey in a medium saucepan. Bring the mixture to a boil. Reduce the heat to low and gently boil 12 to 15 minutes until glaze has thickened and has reduced down to about a third of a cup. Pour glaze into a small bowl and cool for 15 minutes. Stir the reserved (from the cake recipe) apricots and currants into the glaze mixture. Spoon the glaze over the cooled cake, pressing fruit so it sticks to the cake. Sprinkle the pecans over the top of the cake, pressing lightly to stick.
Yield: 12 servings
NOTE: This cake is even better when baked a day ahead of serving, allowing the flavors to meld.
Enjoy!
For more of Linda’s dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
