Apple cake can be plain or fan
cy; likewise, baked apples. Try
either qr both of today’s luscious
apple recipes. Each may be served
as is. Or each may be topped with
sinfully rich Rum-Raisin Sauce.
The fastest of the two to micro
cook is Spicy-Lemon Micro-
Baked Apples. Baking-type
apples Rome Beauty is a good
kind are microwaved with a
spicy-lemon sauce in about 7
minutes. The cover is plastic wrap
to hold in belt and steam. The
method used in this recipe is a
little different from the way I usu
ally micro-bake apples. This
A calls* for added liquid, so a
plaiuc-wrap cover works best to
steam the apples. This method
produces a larger amount of sauce
or juice than my method. My usu
al method calls for a sweet filling
and no added liquid. It makes a
baked apple with just a little
sauce. A waxed-paper cover is
best for this last method.
Spicy Apple Cake is an old-
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fashioned hearty cake. Start
microwaving on Medium power
and finish on High for best results.
For even cooking, rotate the dish
about 2 times during cooking. Set
the dish bn a microwave trivet or
an upside-down saucer to help get
the center done. Cool the cake on
a flat surface to ensure the bottom
is fully cooked.
For Rum-Raisin Sauce, raisins
are plumped by heating them with
rum (or water and rum flavoring)
for a minute in a tightly covered
container. The rest of the sauce is
quickly micro-cooked until ingre
dients thicken slightly. Start with
minimum limes and stir when
recipe directs to prevent curdling.
Sauce is quite thin, but thickens as
it cools. When reheating, also be
careful not to overheat.
Spicy-Lemon
Micro-Baked Apples
6 medium Rome Beauty apples
(4-5 ounces each)
'/ cup water or apple juice
'/ cup granulated sugar
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2 tablespoons lemon juice
'A teaspoon ground cinnamon
Core and pare top third of
apples; place in a microwave-safe
baking dish or custard cups. Stir
together remaining ingredients
and pour over apples. Cover with
vented plastic wrap. Microwave
(High) 6 to 10 minutes, rotating
dish and basting apples after 3
minutes. When done, apples
should be barely tender. Let stand
2 minutes before removing cover.
Serve warm or cold, spooning
juices over each serving. Makes 6
servings.
Each serving: 113 calories, p
protein, 0 fat, 29g carbohydrate,
Img sodium, 0 cholesterol.
Spicy-Lemon Micro-Baked
Apples With Rum-Raisin Sauce;
Prepare apples as above, except
omit sugar. Drain and serve warm
or cold topped with warm sauce.
Each serving: 185 calories, 0
protein, 6g fat, 31g carbohydrate,
84 mg sodium, 33mg cholestrol.
Rum-Raisin Sauce
Vt cup raisins
3 tablespoons light rum*
Vi cup butter or margarine
'A cup sugar
'A cup milk
1 egg beaten
V* teaspoon ground cinnamon
V* teaspoon grated lemon peel
Place raisins and rum in a
microwave-safe measure; cover
with plastic wrap. Microwave
(High) 1 minute: set aside. Place
butter and sugar in a microwave
safe 1-quart measure. Microwave
(High) 1 to 114 minutes or until
butter melts. Stir in milk; micro
wave (High) VA to 2 minutes or
until just boiling. Stir small
amount of hot sugar mixture into
egg; return to sugar mixture.
Microwave on Medium (50 per
cent power, 325-350 watts) 2 to
214 minutes or until slightly thick
ened, stirring after each 1 minute.
Do not overcook or sauce will
curdle. Stir in raisin mixture, cin
namon and lemon peel. Keep cov
ered in refrigerator. (Sauce thick
ens as it cools.) Serve at room
temperature or slightly warm.
Makes about 2 cups.
Each 2-tablespoon serving; 102
calories, 0 protein, 6g fat, lOg car
bohydrate, 83 mg sodium, 33mg
cholesterol.
To warm sauce: Microwave on
Medium (50 percent power,
325-350 watts), allowing VA to 2
minutes for each cup of sauce. Do
not overheat or sauce will
separate.
* Three tablespoons water and
'A teaspoon rum extract can be
substituted for rum.
Spicy Apple Cake
I'A cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
'/j teaspoon nutmeg
A teaspoon salt (optional)
V> cup packed brown sugar
A cup oil
1 egg
2 tablespoons milk
2 cups finely chopped unpeeled
apples (about 2 medium apples)
A cup finely chopped pecans or
walnuts
Topping (below)
Combine flour, baking soda,
cinnamon, nutmeg and salt on
waxed paper; set aside. With
electric mixer or wooden spoon,
cream together brown sugar and
oil. Beat in egg and milk until
smooth. Add flour mixture and
mix well. Add apples and nuts;
mix until just combined. (Batter
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will be thick). Pour into a
microwave-safe 9-inch cake dish.
Sprinkle with Topping.
Microwave on Medium (50 per
cent power, 325-350 watts) 12
minutes, rotating dish once. Then
microwave (High) 1 to 4 minutes
or until cake no longer looks moist
on top. Let cake stand in dish in
microwave or on a wooden board
at least 10 minutes. Wrap tightly
and keep in refrigerator. Makes
about 8 servings.
Topping: Combine 1 table
spoon granulated sugar and 'A
teaspoon cinnamon in small bowl.
Or, combine 1 tablespoon wheat
germ and 'A teaspoon cinnamon.
Hint: Cake will stay moist if
tightly covered while still warm
and stored tightly covered.
Each serving; 258 calories, 3g
protein, 1 Ig fat, 39g carbohydrate,
98 mg sodium, 31 mg cholesterol.
Spicy Apple Cake With Rum-
Raisin Sauce: Prepare cake as
above, serve warm or cold with
warm sauce.
Each serving —'/. of cake with
2 tablespoons sauce: 360 calories,
3g protein, 17g fat, 49g carbohy
drate, 181 mg sodium, 64mg
cholesterol.
Questions for Joyce?
Do you have a question about
microwave cooking? Send it to
Microwave Minutes, c/o Extra
Newspaper Features, P.O. Box'
6118, Rochester, MN 55903.
Please include a self-addressed,
stamped, business-size envelope.
Recipes in this column are
tested in 600- and 650-watt micro
wave ovens. With an oven of dif
ferent wattage output, timings
may need slight adjustment.
Joyce Battcher is an indepen
dent home economist microwave
specialist. She is author of
“Microwave Family Favorites”
and editor of “A Batch of Ideas”
newsletter.
© 1989 Extra Newspaper
Features
MB , Ohio
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