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For ginger
lovers...
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CAKE: |
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2
cups |
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all-purpose flour |
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2
cups |
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granulated sugar |
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2
tsp |
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baking powder |
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½
tsp |
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baking soda |
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3
cups |
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finely shredded carrot |
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4
large |
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eggs, beaten |
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¾
cup |
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canola or vegetable oil |
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¾
cup |
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mixed dried fruit bits |
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2
tsp |
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grated fresh ginger (or ¾ tsp. ground
ginger) |
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purchased candied flowers or sugared
edible flowers
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FROSTING: |
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2
3-ounce |
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packages cream cheese, softened |
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½
cup |
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butter, softened |
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1
Tbs |
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apricot brandy (or orange juice) |
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4 to
5 cups |
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powdered sugar |
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½
tsp |
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finely shredded orange peel |
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1 |
Preheat oven
to 350°F. Grease and flour two 9x1½-inch round
baking pans. Set aside. |
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2 |
In large
bowl, stir together flour, sugar, baking powder
and baking soda. |
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3 |
In a medium
bowl, combine carrot, eggs, oil, dried fruit,
and ginger. Stir the egg mixture into flour
mixture. Pour batter into the prepared pans. |
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4 |
Bake 30 to
35 minutes or until a toothpick inserted near
the centers comes out clean. Cool in pans on
wire racks for 10 minutes. Remove from pans.
Cool completely on wire racks. |
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5 |
Prepare
frosting: In a large bowl, combine cream cheese,
butter and brandy or orange juice. Beat with an
electric mixer on medium speed until well mixed.
Gradually beat in 2 cups of powdered sugar.
Gradually beat in an additional 2½ to 2¾ cups of
powdered sugar to reach spreading consistency.
Stir in ½ teaspoon finely shredded orange peel. |
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6 |
Frost the
top of one cake layer with some of the Cream
Cheese Frosting. Top with remaining cake layer.
Frost the top and sides with the remaining
frosting. If desired, garnish individual
servings with candied flowers. |
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7 |
Cover
loosely and store cake or any leftovers in the
refrigerator for up to 2 days. |
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Servings: 12 |
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Cooking Tips |
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*The 9-inch round
baking pans need to be at least 1 1/2 inches deep or the
batter could flow over the sides during baking! If your
round pans aren't deep enough, use one greased and
floured 13x9x2-inch baking pan and bake 40 minutes. |
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Recipe Source |
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Holiday Baking |
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