VIRGIN CAKE RECIPES

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CARROT CAKE VI RECIPE | ALLRECIPES



Carrot Cake VI Recipe | Allrecipes image

I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.

Provided by Erma Germino

Categories     Desserts    Cakes    Spice Cake Recipes

Yield 1 - 9x5 loaf pan

Number Of Ingredients 12

1?? cups water
1?? cups white sugar
1 cup raisins
2 large carrots, grated
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoons butter
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped walnuts
1 pinch salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
  • Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
  • In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
  • Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

Nutrition Facts : Calories 275 calories, CarbohydrateContent 50.6 g, CholesterolContent 1.8 mg, FatContent 7.5 g, FiberContent 2.2 g, ProteinContent 4.2 g, SaturatedFatContent 1.1 g, SodiumContent 225.3 mg, SugarContent 30.3 g

CARIBBEAN BLACK CAKE | GLOBAL TABLE ADVENTURE



Caribbean Black Cake | Global Table Adventure image

Considering the cake can take months to prepare, hours to bake, and is full of fancy fruit (in the Caribbean dried raisins and cherries are much harder to come by than, say, a banana) , Black Cake is a sign of real love.

Provided by Sasha Martin

Prep Time 15 minutes

Cook Time 3 hours

Yield 2 8" cakes

Number Of Ingredients 18

8 oz prunes (, pitted)
8 oz raisins
8 oz golden raisins
1 lb dried cherries
1 cup dark rum (, plus extra for brushing cake)
1 cup cherry brandy (, plus extra as needed)
1/4 lb slivered almonds
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
2 sticks butter
1 1/2 cup brown sugar ((packed))
5 large egg
2 limes (, zested)
2 orange (, zested)
1 tsp vanilla extract
1/2 tsp bitters
2 Tbsp molasses

Steps:

  • Marinate a mountain of dried fruit in rum and cherry brandy for 1-3 days, stirring occasionally (or as long as you can stand to wait). They’ll plump up and, if you sneak a few nibbles (please do!), you’ll find they taste like cherry rum smiles.
  • Grease and line two 8 inch pans with a double layer of parchment paper. Blend the fruit mixture with almonds until chunky (makes about 5 cups of mixture) You can add more brandy if you need to loosen it up a bunch, but I just pushed it around with a spoon every few pulses until I reached desired consistency). Set aside.
  • Whisk together the dry ingredients in a medium bowl: flour, baking powder, and a heavenly dose of cinnamon. Here’s where the flavor really starts to take shape.
  • Cream the softened butter and brown sugar together in a standing mixer, then add eggs one at a time, scraping sides as needed. Beat in zest, vanilla, bitters, and molasses.
  • Mix together the butter mixture with the flour mixture. Then add the yummy intoxicated fruit.
  • Pour into prepared baking pans and Bake at 250F for an hour, then reduce to 225F for another 2-3 hours.
  • The cakes won’t rise much, as you can see (but the house will smell like an autumn orchard). Now… some people like to pour on extra rum at this point (after poking holes in the top), but I don’t so that Ava can eat it.

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