Gary Peese, a Texan who has studied with Diana Kennedy, the well-known authority on Mexican cooking, serves his moist, spicy cake with a decadent mixture of sweetened mascarpone, whipped cream and brandy.Plus: More Dessert Recipes and Tips

Gary Peese
February 1999

Gallery

Credit: © Quentin Bacon

Recipe Summary test

Yield:
8 TO 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Butter and flour a 10-inch tube pan. Combine the flour, cinnamon, nutmeg, cloves and salt.

    Advertisement
  • In a bowl, beat the butter until creamy. Beat in the sugar. Add the eggs, 1 at a time, beating after each addition. Add the Calvados, baking soda mixture and vanilla. Stir in the flour mixture, apples and pecans just until incorporated.

  • Scrape the batter into the prepared pan and bake for about 1 hour, or until the cake is deep brown and a toothpick inserted in the center comes out clean. Let the cake cool completely, then turn it out onto a plate. Cut the cake into wedges and serve.

Serve With

Mascarpone cream.

Advertisement