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...

Ingredients:

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.

source: http://www.filipinovegetarianrecipe.com/desserts/carrot_cake.php

Cashew Brownies Recipe

I sell brownies. But I don't mind sharing one of my tried and tested recipe. Even my secret. Do not over bake. That's one of my secret. hehe.


CASHEW BROWNIES

1 c Baker's Best margarine, melted
1/3 c cocoa
1 ¾ c sugar
3 large eggs
1/3 c evap milk
1 T glucose
½ t vanillin
¼ t baking powder
1 ¼ c APF

for topping: 1/4 to 1/2 cup toased cashew nuts, coarsely chopped

Pre-heat oven at 325 Farenheit.

Grease and line one 8x8x2 square baking pan.

Mix all ingredients, putting flour last. Put in the pan and sprinkle the cashew toppings.

Bake for 30 to 40 mins. do not overbake.

Cool in the pan before cutting into bars.

Moist Chocolate Cake

This is my chocolate cake recipe. I promised to Carolyn that I will post this recipe so that everyone can also try this.

Black Princess

(Natilla-Filled Chocolate Cake)

Cake:

2/3 cup cocoa powder

1 1/2 cups all-purpose flour

1 3/4 cups sugar

1 1/4 teaspoon baking powder

1 teaspoon fine salt

2/3 cup butter

1 cup water

3 large eggs

1/2 teaspoon vanilla powder

Natilla:

1/2 cup condensed milk

1 cup milk

1 egg yolk

1 tablespoon cornstarch

1/2 teaspoon vanilla

1 tablespoon butter

Chocolate Icing:

1/2 cup cocoa powder

1 teaspoon coffee

2 cups evap milk

1 cup condensed milk

1/4 cup all-purpose flour

2 teaspoon baking soda

1 tablespoon butter

Procedure:

1. Preheat oven to 350 degree F.

2. Grease and line two 9-inch round pans.

3. Sift first 6 ingredients together. Set aside.

4. Cream butter until fluffy. Add sifted ingredients alternately with water and mix until smooth. add eggs, one a time and vanilla. mix until well-blended.

5. Pour into prepared pans. bake for 40 minutes or until ineserted toothpick comes out clean. Let cool.

6. Combine all ingredients for natilla except butter in a double-boiler and cook until thick. Remove from fire. Stir in butter.

7. In a heavy bottom saucepan, mix together all ingredients for chocolate icing except baking soda and butter. Cook until thick; stir in baking soda and butter.

8. To assemble: Spread the natilla between the layers of cake. Ice decoratively with chocolate icing.

Source: Maya Cakes and Pastries book