HAR­VEST CAR­ROT CAKE

TOP THIS AU­TUMN CAKE WITH BUTTERCREAM FROST­ING AND SWEET SKIL­LET-COOKED FRUIT.

Successful Farming - - FAMILY -

1 cup all-pur­pose flour 1 tea­spoon bak­ing pow­der 1 tea­spoon pump­kin pie spice ¼ tea­spoon bak­ing soda ¼ tea­spoon salt ¾ cup gran­u­lated sugar ¼ cup packed brown sugar ¾ cup canned pump­kin or

mashed sweet potato 2 eggs ¼ cup cook­ing oil ½ cup finely shred­ded car­rot 1∕3 cup but­ter­milk ¾ cup wal­nuts, toasted and

chopped Buttercream Frost­ing

(recipe be­low) Skil­let Fruit (recipe be­low)

1 Pre­heat oven to 350°F. Grease 8×8×2-inch square or 9×1½inch round bak­ing pan; line the bot­tom of pan with waxed pa­per. Grease pa­per. Lightly coat pan with flour; set aside. In medium bowl com­bine flour, bak­ing pow­der, pump­kin pie spice, bak­ing soda, and salt; set aside.

2 In large mix­ing bowl com­bine sug­ars, pump­kin, eggs, and oil. Stir in car­rot and but­ter­milk. Grad­u­ally beat in flour mix­ture; stir in wal­nuts. Trans­fer to pan. Bake for 30 to 35 min­utes or un­til wooden pick in­serted in cen­ter comes out clean. Cool on wire rack for 15 min­utes. Re­move from pan; cool com­pletely.

3 Place cake on serv­ing plat­ter and top with Buttercream Frost­ing. Just be­fore serv­ing spoon on warm Skil­let Fruit. Makes 8 serv­ings.

Buttercream Frost­ing: In large mix­ing bowl, beat ¼ cup soft­ened but­ter with elec­tric mixer on medium speed un­til smooth. Grad­u­ally beat in 1 cup pow­dered sugar. Beat in 2 tea­spoons milk and ½ tea­spoon vanilla. Grad­u­ally beat in ¼ to ½ cup ad­di­tional pow­dered sugar un­til frost­ing is spread­ing con­sis­tency.

Skil­let Fruit: In large skil­let, melt 3 ta­ble­spoons but­ter; stir in 2 ta­ble­spoons gran­u­lated sugar. Add 2 sliced red-skinned pears, 6 thinly sliced kumquats, and ½ cup fresh cran­ber­ries. Cook, gen­tly stir­ring oc­ca­sion­ally, un­til pears are just ten­der, 2 to 4 min­utes. Re­move from heat and let stand 10 min­utes.

Nu­tri­tional in­for­ma­tion: 409 calo­ries, 20 g fat (5 g sat­u­rated fat), 65 mg choles­terol, 55 g car­bo­hy­drates, 212 mg sodium, 5 g fiber, 6 g pro­tein

For recipe ques­tions, con­tact Lisa Foust Prater at lisa. foust­prater@mered­ith.com.

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