PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

Carrot Fruit Cake
Categories: Cakes
Yield: 1 Servings

1/2 c Chopped dried apricots (about 2 1/2 ounces)
1/2 c Chopped dried peaches (about 2 1/2 ounces)
1/2 c Chopped dried Calimyrna figs (about 2 1/2 ounces)
3 tb Bourbon
1 3/4 c Sifted all purpose flour
2 ts Baking powder
2 ts Ground cinnamon
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground allspice
3/4 c Pecans, toasted
3 lg Eggs
1 1/2 c Sugar
1 c (2 sticks) unsalted butter, cut into 8 pieces, room temperature
2 ts Vanilla extract
2 lg Carrots, peeled, cut into feed tube lengths
1 tb Powdered sugar

A moist and tender dessert that will appeal to those who do not enjoy the typical firm and dense fruitcakes. Dried apples, prunes or pears are other delicious ingredients to use in this treat. Position rack in center of oven and preheat to 325!F. Generously butter 1 2-cup bundt pan. Dust pan with flour.
Combine chopped fruits and bourbon in medium bowl and let stand 2 hours, stirring occasionally. (Or to microwave: Place fruits and bourbon in 4-cup microwave-safe bowl. Cook uncovered on High until fruit is plumped, about 20 seconds. Stir well.
Steel Knife: Place flour, baking powder, cinnamon, salt, nutmeg and allspice in work bowl. Process to "sift," about 5 seconds. Add pecans and chop nuts coarsely using on/off turns. Transfer to sheet of waxed paper.

Place eggs, then 1 1/2 cups sugar into work bowl. Process until mixture is thick and light, about 1 minute. Add butter and vanilla. Process until mixture is fluffy, scraping down sides of work bowl as necessary, about 1 minute. Transfer egg mixture to large bowl.

Shredding Disk: Stand carrot pieces in feed tube. Shred using firm pressure. Mix carrots into dried fruit mixture. Add 1/4 Cup dry ingredients and toss to coat, separating fruit pieces. Stir fruit mixture gently into egg mixture. Fold in remaining dry ingredients.
Transfer batter to prepared bundt pan. Bake until tester inserted near center of cake comes out clean, about 50 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap and store at room temperature.) Place cake on platter. Sift powdered sugar over and serve.


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional