Heat oven to 325F. Brush a 10 inch springform pan with soft butter. Coat the pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside. Combine 1 cup butter and remaining 2 cups superfine sugar in a bowl of an electric mixer fitted with paddle attachment. Beat on medium speed, scraping down the side with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold in the applesauce. Do not overmix. Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt, and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices, and mix until just combined. Transfer the batter to the prepared springform pan. Combine the remaining 3 tablespoons butter, 3 tablespons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined, and sprinkle lightly over batter. Place cake in oven and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool. Applesauce Makes about 7 cups 18 McIntosh apples about 6 lbs. peeled, cored, and quartered. 1 cup apple cider 1 large cinnamon stick 1/2 vanilla bean 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground nutmeg 1/2 teaspoon ground mace 1/2 cp sugar, or to taste 2 tablespoons fresh lemon juice (about 1 lemon, strained) Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large heavy bottomed wide saucepan. Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until the apples are broken down and saucy, about 50 to 60 minutes. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding the cinnamon sticks and vanilla pod. Applesauce can also be stored in an airtight container for 2 to 3 days in refrigerator. Recipe By : Martha Stewart Oct. 1996 Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 10:22:26 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 645.3mg||22 %|
|Potassium 91.6mg||2 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 32.2g|
|Protein 0.5g||1 %|
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Calories per serving: 148
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