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Carrot And Apricot Cake – Country Cooking

Carrot and Apricot Cake - Country Cooking recipe image
This Vietnamese dessert features Finely ground almonds 1 c Grated carrots, Unsifted all-purpose flour 1/2 c Chopped dried apricots, Firmly packed light brown 1/2 c (1 stick) butter, cut in. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 627.7
Dietary: Vegetarian
Description
This Vietnamese dessert features Finely ground almonds 1 c Grated carrots, Unsifted all-purpose flour 1/2 c Chopped dried apricots, Firmly packed light brown 1/2 c (1 stick) butter, cut in. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 teaspoons Finely ground almonds
  • 1 cups Grated carrots
  • 2 1/2 cups Unsifted all-purpose flour
  • 1/2 cups Chopped dried apricots
  • 1 cups Firmly packed light brown
  • 1/2 cups (1 stick) butter, cut in
Directions
  1. 1
    sugar -small cubes and softened 2 ts Ground cinnamon 2 lg Eggs, lightly beaten 1 ts Baking powder 1/3 c Orange juice 1/2 ts Baking soda 1 tb Finely grated orange rind 1/2 ts Salt Confectioners'sugar 1.
  2. 2
    Heat oven to 350F (177&# 194;°C).
  3. 3
    Butter 8-inch Turk's head mold or Bundt pan and dust with ground almonds.
  4. 4
    In large bowl,
  5. 5
    combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt until well mixed.
  6. 6
    Add carrots, apricots, butter, eggs, orange juice, and orange rind to flour mixture.
  7. 7
    With electric mixer on low speed,
  8. 8
    beat ingredients just until combined and moistened, scraping inside of bowl as necessary.
  9. 9
    Spread mixture in prepared pan and
  10. 10
    bake 40 to 50 minutes or until cake tester inserted in center comes out clean.
  11. 11
    Cool in pan on wire rack 5 niinutes.
  12. 12
    Unmold cake onto rack and cool completely.
  13. 13
    Place cake on serving plate.
  14. 14
    Sift confectioners' sugar lightly over cake and serve.
  15. 15
    Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Nutrition Facts

Servings 8

Amount Per Serving
Calories 627.7kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 128.3g43%
Dietary Fiber 5.4g22%
Sugars 0.8g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, almonds, apricot, apricots, baking, brown, butter, cake, carrot, carrots, chopped, cooking, country, cut, dessert, dried, finely, firmly, flour, fruits
Read it online: https://www.chefs-mate.com/recipe/carrot-and-apricot-cake-country-cooking/