HARVEST CARROT CAKE
TOP THIS AUTUMN CAKE WITH BUTTERCREAM FROSTING AND SWEET SKILLET-COOKED FRUIT.
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. email@example.com.