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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Fruit Cake

Recipe Tags: Fruit Recipes

Date Added: January 04, 2014

Ingredients:

1/2 Cup Dried Apricot 1/2 Cup Chopped dried apricots (about 21/2 ounces)
1/2 Cup Peach 1/2 Cup Chopped dried peaches (about 21/2 ounces)
1/2 Cup Fig 1/2 Cup Chopped dried Calimyrna figs (about 21/z ounces)
3 Tablespoons Bourbon 3 Tablespoons Bourbon rum
1 3/4 Cups Flour 1 3/4 Cups Sifted all purpose flour
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
2 Teaspoons Ground Cinnamon 2 Teaspoons Ground cinnamon for garnish
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
1/4 Teaspoon Ground Nutmeg 1/4 Teaspoon Ground nutmeg (optional)
1/4 Teaspoon Allspice 1/4 Teaspoon Ground allspice ginge
3/4 Cup Pecan 3/4 Cup Pecans toasted
3 Eggs 3 Eggs separated, plus 2 egg yolks
1 1/2 Cups Sugar 1 1/2 Cups Sugar confectioner'
1 Cup Unsalted Butter 1 Cup (2 sticks) unsalted butter cut into 8 pieces
2 Teaspoons Extract Of Vanilla 2 Teaspoons Extract Of Vanilla or orange flower water; optional
2 Carrots 2 Carrots peeled
1 Tablespoon Confectionery Sugar 1 Tablespoon Confectionery Sugar or amount necessary to make stiff enough to handle
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Directions:

1. A moist and tender dessert that will appeal to those who do not enjoy the typical firm and dense fruitcakes.

2. Dried apples, prunes or pears are other delicious ingredients to use in this treat.

3. Position rack in center of oven and preheat to 325!F Generously butter 1 2-cup bundt pan.

4. Dust pan with flour. Combine chopped fruits and bourbon in medium bowl and let stand 2 hours, stirring occasionally.

5. (Or to microwave: Place fruits and bourbon in 4-cup microwave-safe bowl.

6. Cook uncovered on High until fruit is plumped, about 20 seconds.

7. Stir well. Steel Knife: Place flour, baking powder, cinnamon, salt, nutmeg and allspice in work bowl.

8. Process to "sift," about 5 seconds. Add pecans and chop nuts coarsely using on/off turns.

9. Transfer to sheet of waxed paper. Place eggs, then 1 1/2 cups sugar into work bowl.

10. Process until mixture is thick and light, about 1 minute.

11. Add butter and vanilla. Process until mixture is fluffy, scraping down sides of work bowl as necessary, about 1 minute.

12. Transfer egg mixture to large bowl. Shredding Disk: Stand carrot pieces in feed tube.

13. Shred using firm pressure. Mix carrots into dried fruit mixture.

14. Add 1/4 Cup dry ingredients and toss to coat, separating fruit pieces.

15. Stir fruit mixture gently into egg mixture. Fold in remaining dry ingredients.

16. Transfer batter to prepared bundt pan. Bake until tester inserted near center of cake comes out clean, about 50 minutes.

17. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely.

18. (Can be prepared 2 days ahead. Wrap and store at room temperature).

19. Place cake on platter. Sift powdered sugar over and serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Sulfites, Figs, Peach, Natural Sweeteners, Apricot, Alcohol, Fructose Malabsorption, Pecan allergies.
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