Hi all - I have a niece who's allergic to dairy, and I'd like to make this cake for her, because it's one of the most delicious I know, and because it's dairy-free . . . except for the glaze, which has butter and heavy cream. Specifically, the glaze calls for:
4 T sweet butter
2T brown sugar
6 T granulated sugar
3 T Calvados or applejack
2 T fresh orange juice
2 T heavy cream
The cake itself is very rich and moist (on account of the whopping 1.5 c. of veg oil and, oh yeah, the apples) . . . so wondering if I could just omit the dairy from glaze and maybe add a little more Calvados/applejack? I haven't worked w/butter substitutes, but wonder if they contain too much water to work well here.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...