APPLE PECAN RAISIN CAKE

  • Sorghum Four 145 grams

  • Cane Sugar 130 - 145 grams

  • Cinnamon 10 grams

  • Nutmeg, All Spice, Cardamom, Clove 5-10 grams total of one or more

  • Baking Powder 5 gram

  • Baking Soda 5 gram

  • Salt Pinch

  • Dried Cherry, Raisin or Bilberry 50 gram total of one or more

  • Chopped Pecan, Hazelnut, Almond 50 gram total of one or more

  • Chopped fresh apple 160-190 grams

  • Olive, sunflower, hazelnut oil 1/2 cup total of preferred oil

  • Eggs 2

Preheat oven to 350 degrees.

Combine all ingredients into one bowl. Mix well. Pour into a greased or parchment paper lined 8x8 or deep dish baking pan.

Bake for 35-45 minutes. Place atop counter and let cool thoroughly before slicing. Keeps well in airtight container on counter or in refrigerator for a couple of days.