Shredded Apple-Date Cake

This is a widely moderated recipe from Cabbagetown Cafe cookbook, so different that I can call it my own. It's still got all the flavor and tenderness you could desire. Warning: you will need a food chopper or processor not to work hard to make this cake, but I think it's worth a lot of effort. :)

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 3  large apples (approx 2.5 lbs)
• 1  cup dried dates
• 1  cup pecans
• 1⁄2 cup vegan butter or 1⁄2 cup  palm oil shortening
• 1⁄2 cup  agave nectar or 1⁄2 cup honey
• 1⁄3 cup lemon juice
• 4  cups  whole grain spelt flour (or whole wheat flour)
• 1  teaspoon salt
• 1  tablespoon baking soda
• 1  tablespoon cinnamon
• 2  tablespoons turbinado sugar

Directions

1. Lightly oil a 10" round deep pan, and set the oven rack to middle of the oven position.
2. In a food processor bowl, or by hand, chop the dates and pecans together until they look almost like crumbs.
3. Put the chopped mix into mixing bowl big enough to hold all ingredients, probably a 3 quart or 4 quart size is best.
4. Shred the apples, and add them with the lemon juice, softened butter sub and sweetener to the bowl, mixing well and coating the apples with lemon juice.
5. Sift the flour with salt and baking soda, and add to the bowl, mix very well.
6. Spoon mixture into prepared 10" round pan and top with cinnamon and sugar, blended together.
7. Bake at 350° for 45 minutes, covering the top lightly at the 30 minute mark with a foil or parchment paper round if it browns more than you like.
8. Test for doneness with a long pick in the middle, if still slightly gooey, turn off the oven and rest another 15 minutes.
9. Let cool 15 minutes before turning out or cutting---it will crumble if cut too soon, but a serrated knife minimizes that.