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Step-by-Step Great Desserts is an ...
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Step-by-Step Great Desserts is an attractive, information-packed cookbook that presents the procedures and techniques of dessert cuisine in easy-to-follow instructions, ensuring foolproof and delicious results. It is packed with "know-how," tips on baking, making pie crusts, cookies, cakes, and candy and more than 200 great recipes for desserts such as Chocolate Fudge Pudding, Apricot Souffli, Double Blueberry Pie, GoldRush Nut Brittle, Gingerbread, Lemon Raspberry Tartlets, and much more. Each book in the series is informed by the high standards of the Good Housekeeping Institute, which tests every recipe three times.
Chopped or shredded fruits and vegetables lend a subtle sweetness, moisture, and luscious texture to these varied cakes. Except for our apple upside-down cake, which is most delicious warm, all these cakes keep well.
Prep: 40 minutes plus cooling
Bake: 55 to 60 minutes
Makes 20 servings
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 large eggs
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups lightly packed shredded carrots (about 6 medium)
1 cup walnuts (about 4 ounces), chopped
3/4 cup dark seedless raisins
1 can (8 to 81/4 ounces) crushed pineapple in unsweetened juice
1. Preheat oven to 350 degrees.Grease 13" by 9" metal baking pan.Line bottom with waxed paper; grease paper.Dust pan with flour.In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
2. In a large bowl, with mixer at medium speed, beat eggs until blended.Gradually add granulated sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.Beat in oil and vanilla.Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
3. Fold in carrots, walnuts, raisins, and pineapple with it's juice.
4. Pour batter into pan.Bake 55 minutes to 60 minutes, until toothpick inserted in center of cake comes out clean, with a few moist crumbs attached.Cool cakein pan on wire rack 10 minutes.Invert cake onto rack and remove waxed paper.Cool cake completely on rack.
5. Prepare frosting.Transfer cake to large platter or tray.With metal spatula, spread frosting oversides and top of cake. Store any leftover cake in refrigerator.
Prepare Carrot Cake as above, but substitute 3 cups shredded zucchini (about 2 medium) for carrots and add 1/2 teaspoon ground cloves to flour mixture. Omitpineapple. Garnish with chopped walnuts.Each serving: About 415 calories, 5g protein, 51g carbohydrate,22g total fat (5g saturated), 52mg cholesterol, 340g sodium.Copyright ) 1999 by Hearst Communications