Poor Anne, she hates her red hair (aka her lifelong sorrow) and will smash a slate on your head if you call her “Carrots.” Marilla makes apple cakes, pies, and preserves, and is famous on the island for her currant wine (try not to mistake it for raspberry cordial and pound three glasses). Matthew is so nervous to buy a puffy-sleeved dress he buys 20 pounds of brown sugar while dancing around the subject. All these things make for a delicious cake!
This cake has just enough flour and egg to hold it together, and is dense with goodies inspired by the characters in Anne of Green Gables.
Carrot Apple Currant Cake with Apple Brown Sugar Glaze
For the cake
- 1/2 cup currants
- 1/2 apple juice (I used the nice cloudy unfiltered kind)
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- spices: seeds of 2 cardamom pods, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- 1 egg
- 4 tablespoons butter, melted
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup carrots (about 3 medium), grated
- 1/2 cup Granny Smith apples (about 1 1/2 medium), grated
- 1/2 cup walnuts, chopped
Soak currants in apple juice for at least 10 minutes. Strain, reserving the juice.
In one bowl, whisk together flour, baking soda, salt and spices. In another bowl, which together egg, butter, brown and white sugars. Stir flour mixture into egg/butter/sugar mixture until just combined, then fold in carrots, apple, currants, and walnuts.
Spread into a prepare loaf pan and bake at 350° for 55 minutes to an hour. Remove to a rack to cool in the pan.
For the glaze
- approximately 3/4 cups apple juice
- 1 tablespoon butter
- 1 tablespoon brown sugar
- pinch of salt
Using the apple juice reserved from the currants, add juice to make one cup. In a small saucepan, combine apple juice, butter, brown sugar and salt. Bring to a boil and reduce to a simmer, and cook, stirring often, until reduced to about 1/4 cup.
Poke holes in the warm cake and spoon the glaze all over the top. Allow cake to cool completely in the pan.