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1993-01-25
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Digest: #102
Date: Fri, 15 Mar 1991 04:24:29 GMT
From: springer@khonshu.Colorado.EDU (Jann Springer)
Subject: OVO-LACTO: Carrot Nut Cake and Cream Cheese Icing
Carrot Nut Cake
1 C. butter (at room temperature)
1 1/2 C. sugar
1/2 C. packed brown sugar
1/2 t. cinnamon
1 lemon rind, finely grated
1/4 t. nutmeg
4 eggs (at room temperature)
3 C. sifted flour
3 t. baking powder (I use 1 1/2 t. plus 1 T. water if over 5000')
1/2 t. salt
1/2 C. fresh orange juice (at room temperature)
2 C. finely grated carrots (at room temperature)
1/2 C. finely chopped pecans
1 t. vanilla
In a large bowl of an electric mixer, cream together the butter, sugar,
and brown suagr for 10 minutes or until the mixture is light and
fluffy. Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs 1 at
a time. Into a large bowl, sift together the flour, baking powder, and
salt. Add the flour mixture alternately with the orange juice,
beginning and ending with the flour mixture. Stir in the carrots,
pecans, and vanilla. Pour batter into a greased and floured 10" tube
pan and bake at 350 degreesF for 60 to 65 minutes, or until the cake
tests done. Let the cake cool and ice it with Cream Cheese Icing.
Serves 14-16.
Notes: I don't have a 10" tube pan so I used a 9x13x2" Pyrex dish.
Worked fine although I had a little extra batter. You might also watch
the cooking time - an hour seems like a little much for a flat pan at
low altitude. It may be appropriate for a tube pan though. An electric
mixer is almost required for this to come out at the right consistency.
And lastly, the cake tastes better after it has "cured" for a day.
Cream Cheese Icing
4 ounces of cream cheese (at room temperature)
1/2 C. butter (at room temperature)
2 1/2 C. sifted confectioner's sugar
1/2 t. vanilla
In a bowl (electric mixer is best), cream together the cream cheese and
butter. Slowly add the confectioners' sugar and vanilla and blend until
the mixture is smooth. Spread icing on a cooled cake.