BOLO DE BOLO RECIPES

CARROT FRUITCAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Carrot Fruitcake Recipe: How to Make It - Taste of Home image

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix the remaining 2 1/2 cups flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts : Calories 565 calories, FatContent 29g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 395mg sodium, CarbohydrateContent 75g carbohydrate (49g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

FUDGY CHOCOLATE CAKE – INSTANT POT RECIPES

Fudgy Chocolate Cake – Instant Pot Recipes image

Provided by 101 Things To Do In An Instant Pot CB

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 cup sugar
1 teaspoon Vanilla
1/2 cup butter
2 large eggs
3/4 cup flour
1/2 cup Cocoa Powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 cup Water

Steps:

In a large bowl with an electric mixer, cream the sugar, vanilla, and butter together until light and fluffy. Beat in eggs, one at a time until well-combined.
In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Slowly add flour mixture to egg mixture until well-combined. Stir in the chocolate chips.
Spray an 8-inch spring-form pan with nonstick cooking spray. Spoon batter into pan and smooth the top; cover loosely with aluminum foil. Pour water into Instant Pot®. Place wire trivet into the bottom of the pot and set the pan on top. Place lid on pot and lock into place to seal. Pressure Cook or Manual on High Pressure for 30 minutes. Let sit 10 minutes. Use Quick Pressure Release. While still warm, cut into wedges and serve.

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CARROT FRUITCAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
Calories 565 calories per serving

In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix the remaining 2 1/2 cups flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

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From recipes.instantpot.com
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Spray an 8-inch spring-form pan with nonstick cooking spray. Spoon batter into pan and smooth the top; cover loosely with aluminum foil. Pour water into Instant Pot®. Place wire trivet into the bottom of the pot and set the pan on top. Place lid on pot and lock into place to seal. Pressure Cook or Manual on High Pressure for 30 minutes. Let sit 10 minutes. Use Quick Pressure Release. While still warm, cut into wedges and serve.

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