This is a recipe I adapted from, “The New American Diet,” a book I bought back in the eighties. In the book, it was called, Apple Loaf Cake, but it wasn’t baked in a loaf pan and I often use different fruit, so I re-named it!
In the cake pictured, I used rhubarb and apple. My rhubarb has been growing like crazy – probably because it’s in a container and we’ve been blessed with a fairly mild late winter/early spring, but I didn’t have quite enough larger stalks to cover the 3 cups of chopped fruit needed, so I used 1/2 of a Pacific Rose apple (unpeeled).
This is an easy recipe that goes together quickly, but it takes at least an hour to bake. Use the tooth pick test and add 5 minutes if it comes out gooey.
Low-Fat Fruity Cake
½ c apple juice
½ c canola oil
2 c sugar
1 tsp vanilla
3 c chopped fruit (apple, rhubarb, berries, peaches – any combo, one or all!)
3 c flour
¾ tsp cinnamon
¾ tsp nutmeg
1 ½ tsp baking soda
Preheat oven to 325 degrees. Spray a Bundt (or tube) pan with non-stick spray. Mix ingredients in order given (wet ingredients & sugar first, add fruit, etc.). Mix thoroughly. Spoon into pan and distribute evenly. Bake for 1 hour at 325 degrees. Cool completely before removing from pan. Use a spatula to loosen the edges before inverting onto a plate. This is a very moist cake and doesn’t need any frosting. It can be served as a dessert or breakfast-type cake.