Recently I was thinking of baking with some of my store of applesauce, when it occurred to me I should also use some of my crabapple sauce for a change. Quite by chance I came across a recipe which did exactly that, thereby saving me a lot of time and effort by not having to create my own.
I had been picking crabapples even after the frost, so I was relieved to learn someone else does it, and it really is OK. They don’t look that great on the tree, but for cooking purposes it is quite safe to do so. So if you have some of these shrivelled little fruits to pick, here is a perfect way to use them.
I followed the recipe which you can find here (as well as some interesting facts about crabapples), using the cinnamon and nutmeg instead of spice berries, regular walnuts instead of black walnuts, and the whisky which I thought made it suitable for a Robbie Burns dinner this weekend, but it is delicious enough you can forego the liquor all together if you wish.
The crabapples give the cake more fruit flavour than regular apples would, and the spices and nuts add even more to the rich flavours.
I baked it in a large bundt pan which took about 75 minutes to bake, longer than the recipe calls for, but times will vary depending on the shape of your pan.
If using a pan like this, it is important to grease it very well to make removing the cake easy.
It would be delicious served with whipped or clotted cream, but we chose to have it neat.
Now that I know just how good crabapple sauce is in making, I might just have to work on more recipes, but I doubt I could beat this one. Easy to make, delicious, keeps well, it is a keeper.
Linked to Angie at Fiesta Friday, Sonal at Simply Vegetarian and Petra at Food Eat Love.