CAR: Apricot-Carrot Cake
Source of Recipe
Ladies Home Journal
* Exported from MasterCook *
Apricot-Carrot Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dried apricots (8 oz)
2 2/3 cups all-purpose flour
1/3 cup cornstarch
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon mace (to 1/4 teaspoon)
1 1/4 cups salad oil
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
3 cups shredded carrots (about 4)
1/2 cup chopped pecans
GLAZE:
1/3 cup apricot preserves
2 tablespoons water
Preheat oven to 350 degrees F. Grease a bundt pan or 10-inch tube
pan; set aside.
In food processor with steel blade finely chop apricots, or place
through food grinder with fine blade attached. Combine dry
ingredients; set aside.
In large mixer bowl beat oil, eggs, and sugar on high speed until
fluffy and lemon colored. Add vanilla and dry ingredients. Mix
until smooth. Stir in carrots, apricots, and nuts. Pour into
prepared pan. Bake 50 to 60 minutes or until a toothpick inserted
in center comes out clean. Invert onto wire rack to cool.
Glaze: In small saucepan over low heat, heat preserves and water
until simmering. With pastry brush, glaze top and sides of warm
cake. Cool completely before slicing.
Judi's notes: This is best prepared a day ahead of serving to meld
flavors.
MC format by Judi Mae Phelps (judimae@earthlink.net)
Description:
"This is full of vitamin A and fiber."
Source:
"Ladies Home Journal Magazine"
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