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Golden Carrot Nut Cake
1 cup of soft butter or margarine
1 1/2 cups of sugar
1/2 cup of packed dark brown sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 tablespoon of grated lemon rind
4 eggs
1 teaspoon of pure vanilla extract
2 cups of finely grated peeled carrots
1/2 cup of finely chopped walnuts
3 cups of unsifted all purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of orange juice
Orange Glaze, recipe below
In a large bowl of electric mixer cream butter and sugars until light.
Add cinnamon, nutmeg and lemon rind.
Beat in eggs, one at a time. Stir in vanilla, carrots and walnuts. Sift
together flour, baking powder and salt; add alternately with orange
juice. Turn into a greased and floured 10 inch tube pan.
Bake in a preheated 350ºF. oven for 60 - 70 minutes, until cake tester
inserted in center comes out clean.
Cool in pan 5 minutes, turn out of pan and cool completely on wire rack.
Spoon Orange Glaze over top letting it run down sides of cake and
decorate with freshly grated carrot. Makes one 10 inch cake, 16 servings
Orange Glaze:
1 1/2 cups of sifted confectioners' sugar
1 tablespoon of soft butter or margarine
2 - 3 tablespoons of fresh orange juice
In a small bowl, beat confectioners' sugar with butter and vanilla. Beat
in enough orange juice to make a slightly runny glaze. Makes 1 cup of
glaze |
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