Ingredients:

  • 1 ½ cups boiling Water
  • 1 cup Organic Rolled Oats
  • ¾ cup Whole Raw Sesame Seeds
  • ½ cup Cooking Oil (I use Sesame Oil)
  • 1 teaspoon powdered Ginger
  • 1 ½ cups Organic Flour of some kind (I use Spelt)
  • 1 ½ teaspoon ground Cinnamon
  • 1 teaspoon Aluminum-free Baking Powder
  • ½ cup Poppy Seeds
  • ½ cup Organic Granulated Sugar (I use Cane Sugar as Beet Sugar has sulfites in it)
  • 3 Eggs
  • 1 ½ cups chopped raw organic Apples
  • 1 cup Raisins
  • 1 cup chopped raw Nuts ( use Almonds or Cashews)
  • ½ teaspoon Celtic Sea Salt
  • 1 teaspoon Cloves
  • 1 teaspoon Cardamom
  • 1 teaspoon Pure Vanilla Extract

Optional:

  • 1 tablespoon Brandy

Put all the liquids into the mixing bowl and beat for a minute or two. Mix all the dry stuff together, then spoon it into the liquid mixture. Add the nuts and fruits last then pour mixture into a greased and floured baking pan.

It’s a little too much for a 9 x 13” pan as the center doesn’t get cooked enough so I use one 9 x 13” and put the extra into a 9 x 9 pan. It freezes well.

Bake in 350 degree preheated oven 45- 50 minutes or until puffy in center and toothpick comes out clean. I also watch to see when the edges of the cake come just slightly away from the pan because the toothpick can sometimes come out dry and the cake still isn’t done if the batter was not put into two pans. Cool and frost with Cream Cheese Frosting (below). This is a nice, dark, heavy cake.

Cream Cheese Frosting:

  • ½ cup room temperature Organic Butter
  • 1 (8 ounce) package softened Philadelphia Cream Cheese
  • 1 pound Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract

Place all ingredients in a mixer and beat until creamy. Apply to cooled cake.

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