- 4 eggs
- 1/2 tsp. salt
- 1 cup golden brown sugar, firmly packed
- 1/2 cup McEvoy Ranch extra virgin olive oil
- 1/4 cup calvados
- 1 cup applesauce, unsweetened
- 1/2 cup golden raisins
- 1 1/4 cup unbleached, all-purpose flower
- 1 Tbsp. baking powder
- 1 Tbsp. cinnamon
- 1/4 tsp. cloves
- 1/2 tsp. ginger
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
Preaheat oven to 350 degrees F.
Butter a nine-inch springform pan.
Sift together the flour, baking powder and spices; set aside.
Whip eggs and salt in an electric mixer on high speed. Gradually add sugar and beat for 4 minutes until mixture is light. Reduce spped to low and mix in oil, calvados, applesauce and raisins.
Sift 1/3 of dry ingredients onto surface of egg mixture and fold in gently. Repeat twice.
Pour batter into prepared pan and bake for 50 to 55 minutes until cake springs back when touched lightly and a toothpick inserted into the center comes out with only a few moist crumbs.
Allow to cool on a rack for ten minutes before removing sides of pan.
Cake can be served warm or cool with applesauce, crabapple sorbet, calvados-flavored whipped cream or a light dusting of powdered sugar.