Cake for All Seasons

Hi all,

 

…at least most seasons Who doesn’t like carrot cake??  Well this one can be tweaked to fit many moods. As is, it’s a twist on traditional fruit cake.  At Easter you can use candied orange and lemon peel in place of candied mixed fruit. For fall gatherings, just put in carrots, dates, and I like to used chopped dried pineapple (about a 1/2 cup)in all versions. You can mix, match or add to make it you own!!

I made eight small loaves and the baking time will vary quite a bit.  You will need to check after about 30 minutes and see how the cakes are doing.  If you opt for cupcakes, I would start at 15 minutes and adjust time from there.  So far the reviews have been a big thumbs-up, so whichever version you choose I hope there are no leftovers

 

Carrot Fruitcake

 

Even those who don’t care for fruitcake love this special holiday dessert. It’s a fun way to “dress up” that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama

Carrot Fruitcake Recipe photo by Taste of Home

 

Ingredients

• 1-1/2 cups chopped nuts  (I used walnuts)
• 1 cup chopped mixed candied fruit
• 1 cup chopped dates
• 1 cup raisins (I used dried cranberries)
• 3 cups all-purpose flour, divided
• 2 cups sugar
• 1-1/2 cups canola oil
• 4 large eggs
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups finely shredded carrots
• ICING:
• 1 cup confectioners’ sugar
• 1 to 2 tablespoons 2% milk

 

Directions

• In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat.
• In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan.
• Bake at 350° for 75-80 minutes (remember to watch and adjust time for small things like cupcakes or individual loaves) or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
• In a small bowl, mix confectioners’ sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts

1 slice: 565 calories, 29g fat (3g saturated fat), 53mg cholesterol, 395mg sodium, 75g carbohydrate (49g sugars, 4g fiber), 8g protein

 

 

 

Enjoy!   

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Keep the Faith

Hi all,

 

These days we are sometimes stretched to our limits with restrictions in our everyday routines.  I would like to wish for you the best Christmas Season you can make for you and yours.

This year I have decided to call family and friends rather than send e-cards.  Being able to have a chat with people you care for is a more personal choice and a gift that only costs your time and lets you connect with those you can’t see or haven’t seen in a while.So……….

 

Merry Christmas & A Very Happy New Year

 

To you all!!!

 

Enjoy!    

Berry Orange Breakfast

 

Hi  all,

 

Found these muffins on can’tstayoutofthekitchen.com    Really good and would be great for Christmas morning or any time you want a woderful tasting breakfast treat! Husband approved Hope you like them as much as we do!!

 

Enjoy!    

 

 

Cranberry Orange Muffins

These lovely muffins have super humongous muffin tops and are incredibly festive and beautiful. Filled with cranberries, orange juice and zest and pecans, with a delightful streusel and orange glaze, they make an amazing holiday breakfast.

 

Servings
Prep Time

18
25minutes

Cook Time

24minutes

Ingredients

MUFFINS:

• 1/2cup pecans chopped
• 2tbsp. orange peel freshly grated
• 12oz. bag fresh or frozen cranberries rinsed
• 3cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1cup sugar divided use
• 2tsp. baking powder
• 1tsp. salt
• 1/2tsp. baking soda
• 2tbsp. cold unsalted butter or coconut oil
• 1cup orange juice
• 2large eggs well beaten

STREUSEL TOPPING:

• 1/2cup UNBLEACHED all-purpose flour
• 1/4cup brown sugar
• 1/4cup pecans finely diced
• 4tbsp. unsalted butter cold, (1/2 stick)

GLAZE:

• 1 1/2cups powdered sugar
• 3tbsp. orange juice

Instructions

MUFFINS:

1. Preheat oven to 425°.

2. Wash and rinse cranberries.

3. Place in large bowl.

4. Add nuts, orange peel, and ½ cup sugar.

5. Stir well to combine.

6. Set aside.

7. In a large mixing bowl combine flour, remaining ½ cup sugar, baking powder, salt, and baking soda.

8. Cut in butter with pastry blender.

9. Add orange juice, eggs, and cranberry mixture.

10. Stir with wooden spoon to combine.

11. Grease muffin tins very generously to avoid sticking.

12. Pour muffin batter into prepared muffin tins to the top.

13. Add streusel topping.

14. Bake at 425° for 5 minutes.

15. Reduce heat to 350° and bake muffins an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

16. Cool muffins in pans about 10 minutes before removing to wire rack.

17. Drizzle glaze over top.

18. Yield: 18 muffins.

STREUSEL TOPPING:

1. Combine flour, brown sugar and pecans in a mixing bowl.

2. Cut in butter with a pastry blender.

3. Sprinkle streusel topping evenly over each muffin.

4. Press down lightly with fingers so topping adheres to batter.

5. Bake as directed above.

GLAZE:

1. Combined powdered sugar and as much orange juice as needed to make a glaze.

2. Drizzle glaze over top of each muffin when cool.