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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: roder@cco.caltech.edu (Brenda J. Roder)
Date: Wed, 5 Feb 1992 00:04:49 GMT
Subject: OVO-LACTO: Apricot Cake with Strawberries
Summary: orig. subject: OVO-LACTO: Apricot Cake with Strawberries w/o Fat
Archive-Name: recipes/ovo-lacto/apricot-cake+strawberries
Keywords: recipe ovo lacto apricot cake strawberries
Followup-To: rec.food.veg
Organization: California Institute of Technology, Pasadena
Approved: aem@mthvax.cs.miami.edu
Excerpted without permission from LA Times Food Section 16 Jan 1992.
Apricot Cake with Strawberries
2 3/4 cups flour
2 1/2 teaspoons baking powder
1 3/4 cups sugar
1 1/4 cups nonfat milk
3/4 cup Apricot Puree (replaces 1/2 cup shortening)
2 eggs, beaten
1 1/2 teaspoons vanilla
9 tablespoons raspberry or strawberry preserves, optional filling
Apricot-Brandy Glaze, optional
8 large strawberries, sliced thin
Sift flour, baking powder and sugar in mixing bowl. Stir to blend.
Add nonfat milk, Apricot Puree, eggs and vanilla. Stir until
ingredients are blended. Pour batter into 2 8-inch round cake pans
sprayed with non-stick vegetable spray. Bake at 375 degrees
[Fahrenheit] 25 to 30 minutes or until cake tests done in center. Let
cake cool in pan 5 minutes. Remove cake from pan and cool on rack.
If glazed layer cake is desired, split each cake in half horizontally.
Assemble layers, spreading 3 tablespoons raspberry preserves between
each layer. Brush enough Apricot-Brandy Glaze on cake top to cover.
Arrange strawberry slices in petal-like pattern on top. Brush
remaining Apricot-Brandy Glaze on strawberries and sides of cake.
Makes 12 double-layered servings, or 24 single-layer cake pieces.
Apricot Cake with apricots in place of shortnening:
Each double-layered serving without glaze, filling or topping, contains
about:
263 calories; 112 mg sodium; 39 mg cholesterol; 2 grams fat; 57 grams
carbohydrates; 5 grams protein; .22 grams fiber; 7% calories from fat.
Compare to white cake made with shortening, no apricots:
Each double-layered serving without glaze, filling or topping, contains
about:
321 calories; 112 mg sodium; 39 mg cholesterol; 11 grams fat; 52 grams
carbohydrates; 5 grams protein; 0 grams fiber; 29% calories from fat.
Pureed Apricots
1 cup dried apricots
6 tablespoons water
1 teaspoon vanilla
Puree apricots, water and vanilla in blender or food processor. Makes about
3/4 cup.
Apricot-Brandy Glaze
1 1/2 teaspoons cornstarch
1 tablespoon sugar
1/2 cup apricot nectar
1 1/2 teaspoons apricot brandy
Stir together cornstarch and sugar. Blend in apricot nectar. Heat to
boiling, stirring constantly. Stir in apricot brandy. Makes 1/2 cup.
Apricot-Brandy Glaze, strawberry topping and raspberry jam filling:
Total ingredients contain about:
681 calories; 25 mg sodium; 0 mg cholesterol; 1 grams fat; 171 grams
carbohydrates; 2 grams protein; 1.19 grams fiber; 0% calories from fat.
Brenda (roder@cobalt.caltech.edu)