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Cat Cora’s Apple Cider & Candied Ginger Loaf Cakes with Apple Cider Glaze Dipping Sauce

Cat Cora’s Apple Cider & Candied Ginger Loaf Cakes with Apple Cider Glaze Dipping Sauce

Yields 2 Loaves 

INGREDIENTS

Loaf Cake Ingredients 

1 box yellow cake mix 

3/4 cup apple cider 

1/4 cup water 

1/2 cup applesauce 

3 large eggs 

1 tablespoon brown sugar 

1 teaspoon vanilla extract 

1/3 cup finely chopped candied ginger 

2 teaspoons cinnamon 

1/4 cup granulated sugar 

1/4 cup melted butter 

 

INSTRUCTIONS

Preheat oven to 350°F. Generously spray with cooking spray two (8x4-inch) loaf pans; place a piece of parchment in pan while leaving a little overlap on the sides, spray parchment with cooking spray and set aside. Beat the dry cake mix, apple cider, apple sauce, water and eggs in a large mixing bowl until well combined. Add brown sugar, vanilla and candied ginger to the batter and mix until evenly incorporated. Divide batter evenly between prepared pans, place on center rack of oven and bake for approximately 30 to 35 minutes or until a toothpick inserted into the center of the loafs comes out clean. Remove from oven and cool on a wire rack for 20 minutes. 

 

While the loaves are cooling, mix together the cinnamon and sugar in a small bowl. Set aside. 

 

Glaze ingredients 

1 cup confectioner’s sugar 

1/4 cup apple cider 

Instructions for Glaze 

Prepare the sauce by whisking together the confectioner’s sugar and apple cider in a small mixing bowl, adjusting consistency to your liking by adding more cider or confectioner’s sugar. Set aside until ready to serve. 

To serve 

Once the loaves have cooled 20 minutes, remove from the pans and set on a cooling rack over a sheet tray. Brush the melted butter over the top of the loaves with a pastry brush and then generously coat the tops of the loafs with the cinnamon and sugar mixture. Cool completely (about 2 hours) before slicing with a serrated knife. Serve slices drizzled with glaze or dip slices into a small bowl with glaze for a fun twist. 

 



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