Rosh Hashanah, the Jewish New Year, begins on Wednesday at sundown. On this night, apples dipped in honey, or apple cake, traditionally make an appearance on the dinner table to signify a sweet year ahead.
1 cup all purpose flour
3/4 cup cake flour
1-1/2 t. baking soda
1/8 t. kosher salt
1/4 t. cinnamon
1/4 t. ground ginger
1/8 t. ground cloves
1-1/4 cups sugar
3/4 cup (1-1/2 sticks) unsalted butter, at room temp.
4 cups, 2-3 peeled, cored, and chopped apples (use tart apples like Macintosh)
1/2 cup raisins
1 cup pecans or walnuts, toasted and chopped
Preheat oven to 350F
Butter and flour a 10 inch round cake pan
Sift dry ingredients into a bowl. Set aside
In stand mixer with the paddle attachment, beat butter with sugar until combined.
Add eggs and beat for a minute or two on medium speed. On low speed, add dry ingredients and mix only until combined. Take bowl off mixer and using a rubber spatula, fold in the apples, raisins and nuts. The batter should be stiff and it will look like you have too many apples.
Scrape batter into cake pan and spread evenly.
Bake approximately 1 hour 20 minutes, or until top is golden brown and middle is firm to the touch. Check after 1 hour. Cool on a rack in the pan.
Cut around the pan with a knife to loosen it, then invert onto a plate. Invert again onto serving platter so it is right side up. You can dust the slices with confectioners sugar when serving, if desired.