Apple Apricot Ginger Buckle Recipe

• 1 1/2 c. water
• 1 c. dark molasses
• 1 tsp baking soda
• 1 c. dry apricots - (6-ounce pkg) julienned
• 1 1/2 c. apple cider
• 3/4 c. brown sugar - (packed)
• 1 Tbsp. cornstarch
• 4 Tbsp. unsalted butter
• 1 1/2 tsp grnd cinnamon
• 1/4 tsp salt
• 1/8 tsp grnd cloves
• 8 x Granny Smith, Braeburn, or possibly pippin apples peeled, cored, and minced
• 3 1/4 c. flour
• 2 tsp grnd ginger
• 1 1/2 tsp baking pwdr
• 3/4 tsp grnd cinnamon
• 1/2 tsp grnd cloves
• 1/2 tsp grnd allspice
• 1/2 tsp freshly-grnd black pepper
• 1/2 tsp salt
• 1 c. brown sugar - (packed)
• 1/2 c. unsalted butter - (1 stick) room temperature
• 1 lrg egg Whipped cream for serving

1. To make the Molasses Mix: In a tall 6-qt pan, bring the water and molasses to a boil.
2. Remove from heat and stir in the baking soda.
3. The mix will foam up.
4. Set aside to cold.
5. In a small saucepan, bring the apricots and 1 c. of the apple cider to a boil.
6. Remove from heat and let the apricots plump for about 20 min.
7. Preheat the oven to 350 degrees.
8. Spray a 9- by 13-inch baking dish with vegetable oil cooking spray.
9. In a medium saucepan, blend the brown sugar and cornstarch.
10. Stir in the remaining 1/2 c. apple cider, the butter, cinnamon, salt, and cloves.
11. Cook over medium heat till clear and thickened.
12. Stir in all but 1/4 c. of the plumped apricots.
13. Stir in all but 3/4 c. of the apples.
14. Pour the mix into the prepared dish; set aside.
15. To make the Cake Layer: Sift the flour, ginger, baking pwdr, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
16. In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter till light and fluffy.
17. Add in the egg, beating till creamy.
18. On low speed, alternately blend in the dry ingredients and the molasses mix.
19. The batter will be thin.
20. Stir in the reserved apricots and apples.
21. Pour the cake batter over the fruit layer in the baking dish.
22. Bake for 40 to 45 min, or possibly till a toothpick inserted just into the cake layer comes out clean.
23. Let cold slightly and serve with whipped cream.
24. This recipe yields 12 servings.

water, dark molasses, baking soda, apricots , apple cider, brown sugar, cornstarch, unsalted butter, cinnamon, salt, cloves, braeburn, flour, ginger, baking pwdr, cinnamon, cloves, allspice, black pepper, salt, brown sugar, butter, serving

Taken from cookeatshare.com/recipes/apple-apricot-ginger-buckle-66194 (may not work)