Holiday Cooking : Currants and Pecans: Piece of Cake

Like most people, I find that I have few free hours during the hectic days between Thanksgiving and Christmas. And for a few seasons past I have eliminated my usual holiday baking for lack of time. This year, however, I have set aside a weekend afternoon to bake some of these easy, but delicious currant and pecan cakes.

PARSONS’ TOASTED PECAN-CURRANT LOAF CAKES

2 1/2 cups unsweetened applesauce

1 1/2 tablespoons baking soda

3 3/4 cups flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

3 cups light-brown sugar, packed

1/4 cup unsalted butter, softened

1/2 cup vegetable shortening, at room temperature

2 eggs

1 1/2 cups currants

1 1/2 cups toasted pecans

2 1/2 teaspoons grated orange zest

Place applesauce in bowl and stir in baking soda. Sift together flour, cinnamon, cloves and allspice into mixing bowl.

Place brown sugar, butter, shortening and eggs in bowl of electric mixer. Mix on medium speed until mixture is smooth and creamy, 2 to 3 minutes. Then on slow speed, add about 1/2 cup applesauce mixture alternately with about 3/4 cup flour mixture. Repeat until both mixtures have been incorporated into batter. Mix in currants, pecans and orange zest.

Butter and flour 2 (9x5-inch) loaf pans. Line bottom of each pan with wax paper cut to fit. Butter and flour wax paper. Evenly divide batter between 2 prepared pans. Smooth tops with spatula. Bake at 350 degrees until wood pick inserted in center comes out clean and tops are firm, about 1 hour and 25 minutes. Watch carefully last 30 minutes.

Remove cakes from oven and let cool 10 minutes. Run knife around sides of pans and invert onto platter. Remove paper from bottom of cakes. Cake can be served either warm or cool. If not using immediately, cool completely and wrap in plastic wrap and then in foil. Cakes will keep well 1 week. Makes 2 (9x5-inch) loaves.