Makes 2 (9-inch) round cakes; serves 16-20
2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 sticks (12 T) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons honey
2 teaspoons pure vanilla extract
3/4 cup canned unsweetened coconut milk
2 very ripe bananas, mashed (about 1 cup)
1 1/4 cups chopped fresh apple, peeled (such as Fuji, Rome Beauty, or Honey Crisp)
1/2 cup raisins (or chopped dates)
1 cup sweetened shredded coconut, toasted
3/4 cup coarsely chopped walnuts or pecans
Icing and Garnish:
1 cup confectioners' sugar
1/2 teaspoon cardamom
several droplets of milk
1. Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking two (9 X 2-inch) round cake pans.
2. In a medium size bowl, whisk the flour, baking soda, salt, cardamom, cinnamon, nutmeg, and ground ginger.
3. In a large bowl, beat the butter until creamy. Add the sugars and
beat at medium speed for a couple of minutes. Add eggs and beat well.
Add the honey, vanilla, and coconut milk, and beat until batter is
silky. Lower the speed, add the bananas, and beat briefly.
4. Add the dry ingredients to the liquid ingredients, and mix until just
incorporated. Using a rubber spatula, gently stir in the apples,
raisins, coconut, and nuts. Divide the batter evenly between the pans.
5. Bake for 40 minutes, or until the cakes are a deep golden brown.
You'll know they're done when a toothpick or cake tester inserted in the
middle comes out clean. Transfer the cakes to a rack and let cool for
10 minutes before removing from pans.
6. Meanwhile, make the icing in a small bowl by whisking together
confectioners' sugar and cardamom. Add a few droplets of milk and
continue whisking until the icing is smooth and thin yet clings to the
back of a spoon. When it's ready, pour it through a fine-mesh sieve to
remove any tiny clumps of confectioners' sugar.
7. Invert cakes onto a rack, then turn right side up. Using a spoon,
drizzle the icing over the top of the cakes, and spread it with a thin,
metal spatula. Sprinkle each cake with 1/4 cup of toasted coconut, and 1
tablespoon chopped pistachios. Allow to set for at least 15 minutes
before slicing.
- Recipe courtesy of Susan Russo