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Apple brandy poundcake
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups vegetable oil
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups pared, finely chopped apples
1/2 cups raisins
1 cup chopped pecans
Apple syrup
1/4 cup apple brandy
1/2 cup apple juice
1/4 cup packed brown sugar
2 tablespoons margarine
Sift together flour, soda, salt, cinnamon, and nutmeg; set aside. In a large mixing bowl beat together oil, sugar, eggs, and vanilla at medium speed with electric mixer. Gradually beat in flour mixture. Fold in apples, raisins, and pecans. Grease and flour a 10-inch microwave fluted tube or Bundt pan, or a suitable pan for microwaving. Turn batter into prepared pan.
Microwave at High 12 to 15 minutes, rotating pan 1/4 turn at 5 minute intervals. Test cake by using toothpick. Cool cake directly on counter. Remove from pan after 10 to 20 minutes. Combine syrup ingredients in a 4-cup glass measure. Microwave at High 1-1/2 to 2-1/2 minutes or until mixture boils. Stir. Prick top of warm cake with fork. Pour syrup over cake. Store in airtight container or refrigerator.
The following recipe from Liz Tole for Special Apple Relish is an easy and tasty condiment to make in the microwave. It also is a nice idea for a hostess gift or bazaar item as the holidays approach.
Special apple relish
4 c. chunky applesauce
1 c. chopped dried peaches
1 20 oz. can crushed pineapple (drained)
1 c. sugar
2T. lemon juice
3/4 c. raisins
Combine all ingredients in 3 quart casserole. Cover with wax paper. Microwave at High for 20 to 25 minutes stirring well several times. Spoon into hot sterilized jars and seal. Yields 7 to 8 six ounce jars. Serve with pork, beef or poultry.
The microwave also makes apple butter and applesauce quick and easy instead of spending hours in the kitchen.
Microwave applesauce
Use a two-quart glass or microwave container. (I used a large Corningware casserole with glass lid.) Wash apples and quarter; cut out seeds. Fill the two-quart container with apples and 1/4 cup water. Microwave on High 17-18 minutes. Stop and stir 1-2 times during cooking. Let apples cool. Run through food mill to puree apples and remove skins. Add 1/2 cup sugar or more to taste. Pour into plastic freezer containers leaving 1/2-inch headspace. Freeze. Yield: about 6-8 half pints.
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