2 cups peeled, diced Granny Smith apples
1 cup firmly packed dark brown sugar
1/2 cup unsalted butter
1-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 cup chopped pecans or walnuts
1/2 cup raisins
Creamy Citrus Frosting (recipe follows)
Preheat oven to 325 deg. F. Butter a 9x13-inch metal pan (not glass).
In a large mixing bowl, mix the chopped apples with the brown sugar. Set aside. In a small pan, melt the butter and set aside to cool. In a small mixing bowl, beat the egg slightly. Sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
Whisk the melted, cooled butter into the egg; stir mixture into the apple mixture. Stir the flour mixture into the apple mixture, mixing just until incorporated. Stir in the nuts and raisins. (The batter will be thick.) Spread the batter in the prepared pan.
Bake for 18 to 22 minutes, or until the blondies test done with a toothpick. Cool in the pan, then frost. Slice and serve.
Makes 32 servings.
Creamy Citrus Frosting
2 tablespoons unsalted butter, softened
2 tablespoons orange juice
1 to 1-1/2 cups confectioners' sugar, sifted
Beat the butter with the orange juice until the butter is very soft (they will not mix completely). Add the sugar until the desired consistency is reached. Spread on the cooled cake.