serves
9-12
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
9-12
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 cup chopped pecans
- ½ cup dark rum, such as Mount Gay
- 1 cup golden raisins
- 1 cup granulated sugar
- 1 cup dark brown sugar, lightly packed
- 3 extra-large eggs, at room temperature
- ¾ cup vegetable oil
- 2 tsp pure vanilla extract
- 2 tsp grated orange zest (2 oranges)
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- pinch (about 1/8 tsp) ground cloves
- 680 g (1½ lb, about 3-4 apples) granny smith apples, peeled, cored and cut into 2 cm (¼ in) dice
- Vanilla ice cream, to serve
- Caramel sauce, heated, to serve
Instructions
- Preheat the oven to 180°C (350°F). Grease and flour a 23 cm x 33 cm x 5 cm (9x13x2 inch) baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined.
- Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
Recipe from Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
