This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for…
with Greg Patent, Award Winning Cookbook Author
I was given a version of this terrific muffin recipe by Sherry Strange, a cook who attended one of my Cuisinart food processor classes. She told me the muffins were a specialty of the Jared Coffin House, a historic inn in Nantucket, and asked me if I would adapt the recipe for the food processor.