Sunday, February 22, 2009

Carrot-Walnut Cake

aside from moist chocolate cake, carrot walnut cake is also what i make as base cake for fondant cake. and this is one of the many variations...


1 cup (225 grams) butter
1/2 cup salad oil
2-1/2 cups (500grams) sugar
4 eggs, separated
5 tbsp. hot water
2-1/2 cups sifted all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinammon
1 tsp. all spice
2 cups grated raw carrots
1 cup chopped walnuts, almonds or cashew nuts

How to make Carrot Cake

* Preheat oven to 350deg F. Cream butter with oil and 2 cups of the sugar until blended. Add egg yolks one at a time, beating well after each addition.
* Beat in hot water. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and allspice, beat into egg mixture. Stir carrots and walnuts.
* Beat egg whites until frothy, then gradually add the remaining 1/2 cup sugar in four additions, beating until stiff peaks form. fold into batter.
* Pour into a greased and lightly floured 9-inch tube pan. Bake 60 -70 minutes or until cake tester or toothpick inserted in center of the cake comes out clean.
* Before removing cake from pan, pour half of the soaking syrup on cake, distributing evenly. Let cake cool completely. Turn out on serving platter and brush remaining syrup on cake.
Let strand in refrigerator one day before serving.

Soaking Syrup
1/4 cup water
3/4 cup (150grams) sugar
1/4 cup rum
1/4 cup butter

* In a saucepan, combine water and sugar and simmer until sugar dissolves. Add rum and bring to a slow boil. Remove from fire, stir in butter until melted.


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