An Apple Cake for Christmas

If I wasn’t quitting, I probably would be fired from my old job. Why? I think I’m too giving. I work in customer service and yesterday I received this one phone call where I couldn’t help but cave. Because I work over the phones, I cannot tell if the individual is truthful or if they lie but this call, in my opinion, seemed authentic. She was the mother of a fellow associate, who I didn’t even know, calling to place an order for her daughter. Her daughter, according to her mother, was very giving and bought her family members many items for Christmas to the point where she worked beyond her overtime hours. I understand the truth behind working over time because I’m working mandatory overtime hours and speaking to irritated customers over a phone for 12 hours seemed beyond what I could do even if it was simply 4 extra hours. After my 8, I’m done.

Well, the mother stated that she just wanted to get this one coat for her daughter because that was the only thing she requested for Christmas. It was a cute little thing and I do agree it was rather stylish but I’m not too fond of the products in my company. It’s not really my style and some of the items are really, really over priced and outlandish. Being an employee, she would automatically receive a discount for any item purchased but she had to use her card. Her card wasn’t processing due to her paying it off that day. Well, it normally takes 24 hours or longer for the money to verify in the account, so, the money wasn’t there according to the computer system even though it technically was. There was a limited supply in the amount of merchandise and the company is known to sell out of items within 10 to 15 minutes flat.

Now, I’m not even supposed to handle this order because it was from an employee but, as fate would have it, they had left a few minutes prior to the call. So, what did I do? I gave her the discount. The woman sounded as if she was about to cry with joy and thanked me so much for making her hard-working daughter’s Christmas. Even though the situation was risky, it felt good and that’s what Christmas is all about. I know I probably shouldn’t have, and if I wasn’t quitting I would have probably gotten in trouble but some technicalities sometimes need to be overlooked for certain situations. Honestly, I could have had the wool pulled over my eyes but I didn’t care. As I said, it felt right and I’m happy to know I made someone’s Christmas more enjoyable because it’s a time for giving, family togetherness, and faith. These sentiments, today, are often overlooked during the holidays and it irks me. I may be a sap, I may be childish or naïve in my thought process but that’s what I believe is the truth about Christmas. In fact, my grandmother - upon my realization - gave me a gift that she even wanted for a long time: to see me in a bakery. Mom mom always said, “You should work in a bakery. You make so many wonderful things.” I go, “I’m not experienced enough.” And she would reply, “You will be.”
I guess, it’s that time in her eyes. I’ve gotten the greatest gift ever, again, from my grandmother. She always knew the right things to get me. I never needed clothes, or money, or trinkets, or cards; I just wanted to do something I love, to spend time with people I love, and to give to people I love which is where this cake comes into play. I made it for my neighbors, whom I haven’t known for too long, but they are just the nicest people ever. When the woman, an elder lady, gets surplus vegetables, she immediately sends them my way because she knows I love veggies especially squash. She is the second wife to the elder man she lives with but they both seem happier than ever. His first wife, unfortunately, died point blank nearly right before his eyes. In a sense, I’m glad my grandmother passed after I got home. I don’t think I would have been able to watch her draw her last breath. Sometimes I think she sacrificed herself for my sake, for my happiness because she knew how trapped I felt in that city. “You don’t deserve this,” she would always say, “You should have a life and be happy with Phil.”

So finally, I guess, her wish has been granted even at the most unfortunate circumstances. At least now, she’s at peace in heaven, still looking out for me as a mother would and giving me the world, as always. Giving is something we both have in common, which is why I love baking because I can give them to people.

After many episodes of trial and error, I finally found the perfect ingredient to make moist gluten free cakes: oil (a good monosaturated or polysaturated one) and extra liquid. No matter what the recipes state, always add extra moisture to the batters because, yes, it is thicker. Gluten free batters are thicker than normal cake batters and require more moisture than butter or margarine can provide. Now that’s not saying that a gluten free baked item will never call for butter or never work with butter because pastries and most cookies almost always require butter (oil usually makes a cookie spread i.e. peanut butter cookies). I don’t like using shortening except in pie crusts because I prefer a flaky pie crust and to get the best results, shortening does the trick. Margarine is best for toppings, in sauces, and does well in fruit-based cakes or muffins. Why? Because, if you look up the ‘low fat substitutes’ in google, websites will state that fruit purees can be substituted for fat. I think, because of the gluten free flours, some additional fat is still required and cannot be held without fat entirely unless, unless, whole fat dairy is used. Now, if you’re opting towards dairy-free baked items, then use dairy free substitutes such as almond milks, rice milks, hemp milks, or oat milks - but oat milk isn’t gluten free - and non-dairy based fats such as shorten, selected soy-based margarines/butters, and oils. Personally, I love almond milk to death but if you’re allergic to nuts, then I’d opt for hemp milk for the best flavor or soy unless you have a soy intolerance. Baking with splenda is another difficult additional element to mess with for sugar free baking.

Baking sugar free is a faux pa. A person can never bake 100% sugar free. If you add dairy to a cake, you’re adding lactose which is milk sugar. If you add fruit juice to a cake, you’re adding fructose which is fruit sugar. If you add water, there is no flavor or assistance to a fluffy texture. This is an explanation as to why Splenda for baking was formulated - because the company realized Splenda does not work alone and requires sugar. According to the recipe book or recipes at Splenda.com, non-fat powdered milk is a necessary addition to the baked goods but if that is done, you’re still adding sugar to the baked good! A person can bake without any added sugar by using milk or fruit for natural sugar or low sugar by adding half a substitute and half regular sugar but for the sake of baking science there is no such thing as 100% fool-proof sugar free baking.

In conclusion:
- either half sugar or all
- a good non-dairy milk substitute or 100% juice
- oil for cakes or butter for pastries and cookies
- shortening for pie crusts
- if attempting low fat, try half margarine and half fruit puree
- for the stabilizing of gluten free flours, use guar gum, xanthan gum, or non-flavored gelatin (I honestly get really great results with gelatin but it is a non-vegetarian/vegan option)

And if everything is proportioned correctly, you get wonderful and breath taking results like this lovely apple cake. A gift to give anyone, not only just at Christmas time.

Cinnamon Apple Cake
5 apples, cut peeled, and diced small
Cinnamon
Sugar

¾ cup soy flour
¼ tapioca flour (Yay! Found more!)
¼ cup corn starch
¼ cup rice flour
1 tbsp baking powder
1 package of non-flavored gelatin
1 cup granulated sugar

1/3 cup apple juice
2 tsp vanilla extract
1 tsp rum flavoring (optional)
4 eggs, beaten
2/3 cup vegetable oil
½ cup brown sugar

After the apples are prepped, microwave them until just soft and oxidization will no longer occur and then toss them in a bowl with enough cinnamon and sugar to coat them. Set them aside to cool.
Pre-heat the oven to 350 degrees.

Have all the ingredients at room temperature before you begin.

In a large bowl, sift the flours, gelatin, granulated sugar, and baking powder together then stir until well combined. In yet another bowl, stir together the eggs, oil, brown sugar, extracts, and juice.

Make a well in the hearth of the dry ingredients then pour the liquids into that center. Gently fold the flours into the liquids and continue to stir until a combined batter is created. The batter should have the consistency of loose royal icing. If it appears thicker, add more juice or water. If it appears too thin, add more flour.

Grease a bunt pan liberally with nonstick spray. Add a layer of apples on the bottom, followed by a layer of batter enough to cover and repeat with apples then batter.

Bake on the middle or bottom rack for 45 minuets.