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Yankee Spiced Nut Cake
By Jim Bailey, a.ka. "The Yankee Chef"

The first thing I am going to bake in my wood stove oven is this cake. I don't care
what time of year it is, I am plopping this bad boy in the cast iron stove; I'll sit  
back and simply enjoy the aroma mingling with the fire wood.

I am going to build a home within the next year and my family and I have
decided to go ahead and put in a century-old wood stove. Now I don't know if
it's going to be the ONLY cooking appliance in the kitchen, but it WILL be in the
kitchen. When I was growing up, I remember my grandmother had a wood stove
oven in her kitchen. I promised myself that I, too, would have one to recreate its
wondrous cooking aromas.

This cake is not only warmly aromatic but has the flavor that transcends
generations. I am instantly yanked back to my childhood and I think you will be
pleased with it as well.

1/2 cup apple cider
1/2 cup chopped, fresh cranberries
2 cup flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoon butter or margarine, room temperature
1/4 cup white sugar
1/2 cup brown sugar
2 eggs
1/4 teaspoon almond extract
1/4 cup plain yogurt
3/4 cup apple butter
1 cup broken walnuts

Preheat oven to 350ºF.  Heat apple cider in microwave for 1 minute and soak
cranberries in cider until needed. Spray a 9 x 12-inch square baking pan with
nonstick cooking spray.

Whisk together flour, baking powder, cinnamon and salt in a medium bowl.
Cream butter and sugars in a medium mixing bowl. Add eggs and almond
extract and mix until combined. Stir together yogurt and apple butter.  

Add to wet mixture alternately with flour. Stir in the cranberries and cider with
the walnuts until well combined.

Pour batter into prepared pan and bake 22-25 minutes or until a toothpick insert
comes out clean and the tops bounce back when pressed with your finger.

Allow the cakes to cool for 5 minutes and then remove from pan, cut and enjoy.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due out
in January of 2013, titled The Yankee Chef. He would love to hear from anyone about their
old family recipes. Email Jim Bailey any questions or comments:
The Heart of New England
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