Heart of artichoke spice cake Recipe
Heart of artichoke spice cake Recipe
ALL RECIPES
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Miscellaneous
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Barbeque
Condiments & Spices

RECIPE SEARCH
  

 WE RECOMMEND

Heart of artichoke spice cake

Home > Desserts & Sweets > Cakes > Heart of artichoke spice cake
Most Popular Recipes
Oatmeal cake with lazy daisy frosting
Magic fruit cake
Original red velvet cake & frosting
Fourth of july flag cake
Sicilian cassata--part 2
Rolled orange sponge cake
Chocolate chiffon cake/low-fat
Chocolate-cinnamon torte with mocha fudge gla

Heart of artichoke spice cake Recipe
---------- Recipe via Meal-Master (tm) v8.05
  
       Title: HEART OF ARTICHOKE SPICE CAKE
  Categories: Cakes
       Yield: 1 Servings
  
      18 oz Frozen artichoke hearts; - t
       1 c  Canola or corn oil
   1 1/2 c  Granulated sugar
       2 lg Eggs; at room temperature
       2 c  All-purpose flour
       1 ts Baking soda
       1 ts Baking powder
       1 ts Cinnamon
     1/2 ts Ground cloves
       1 pn Salt
       1 c  Chopped walnuts or pecans
       1 c  Raisins
            Confectioners' sugar; - for
  
   In a medium saucepan over high heat, bring 1 inch of water to a boil. Cook
   the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food
   processor. Set aside.
   
   Preheat the oven to 350 F.
   
   Butter a 9-inch bundt pan.
   
   In the large bowl of an electric mixer set at moderately high speed, beat
   the oil and sugar together until just combined. Add the eggs one at a time,
   beating well after each addition, and beat until creamy. Stir together the
   flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the
   oil mixture and beat until smooth. Beat in the reserved artichoke puress
   until thoroughly blended. With a rubber spatula fold in the nuts and
   raisins. Transfer the batter to the bundt pan and bake in the center of the
   oven for 1 hour, or until a tester inserted in the middle of the cake comes
   out clean. Let cool in the pan on a wire rack for 10 to 15 minutes. Run a
   thin-bladed knife around the inner and outer edges of the bundt pan and
   invert onto a serving dish or cake stand. Dust with the confectioners'
   sugar.
   
   NOTE: If you would like a higher, lighter-textured cake, separate the eggs,
   adding only the yolks to the oil and sugar, then beat the whites until they
   hold stiff peaks and fold them into the batter just before folding in the
   nuts and raisins.
   
   Serves 8 to 12  Source: Desserts with a Difference - by Sally and Martin
   Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On
   08-15-94
  
 -----

More Free Recipes
Lard cake
Sherry cake
Potato spice cake
Angel food cake i
Rich boiled fruit cake from mary killen
Butterfinger cake *
James beards mothers fruit cake
Brownie cake delight (pil)
Bonnies' surprise cake
Flourless chocolate espresso cake
Bailey's irish cream cake
Devil's food with fudge frosting
Sweet potato-currant mini bundt cakes
Pumpkin cake bswn00a
Any fruit coffee cake
Tipsy cake (an old southern form of trifle)
Willard scott's christmas cake
Be mine buttermilk cake (1 of 2)
Double kiss cupcakes *
Cat & dog mini cakes

KITCHEN, HOUSEWARES

WE RECOMMEND

OUR PARTNERS / TOP
Free recipe: Heart of artichoke spice cake (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
SITE MENU
REQUEST RECIPE
Add / Correct Recipe
Contact Us Page
© 2004 CulinaryBook.com Free Heart of artichoke spice cake Recipe, Quick, Easy