Carrot Spice CakeBy Steven J. Rice |
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| ¼ cup coarsely chopped walnuts, for decoration | 2 cups Authentic Foods Pancake & Baking Mix |
| ¼ cup golden raisins presoaked in water | 1 cup of Authentic Foods Maple Sugar |
| 1 cup grated carrots | 2 tablespoon sugar |
| 1 teaspoon lemon juice | ¼ teaspoon baking powder |
| 4 tablespoons corn oil | 2 teaspoon cinnamon |
| 3 large eggs | ¼ teaspoon Authentic Foods Xanthan Gum |
| ½ cup non-dairy cream | ¼ teaspoon allspice |
| 3 tablespoon water | ½ cup chopped walnuts |
Preheat oven to 350°. In medium bowl, combine Authentic Foods Pancake & Baking Mix, Authentic Foods Maple Sugar, sugar, baking powder, cinnamon, Authentic Foods xanthan gum, allspice. In another bowl, beat oil, egg, non-dairy cream, lemon juice and water; add to contents of medium bowl and stir until smooth. Fold in chopped walnuts, grated carrots, and presoaked raisins. Pour batter in 8 inch round pan and bake in preheated 350° oven for approximately 40 minutes or until golden brown. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Then remove from pan and place on a rack. Cool completely before frosting. Recommend Cream Cheese Frosting. Sprinkle the ¼ cup walnuts on top.
Cream Cheese Frosting
| ¼ cup unsalted butter, softened 6 ounces cream cheese, softened |
2 cups sifted confectioners’ sugar 2 teaspoons fresh lemon juice |
Cream butter and cream cheese. Add confectioners’ sugar and lemon juice; beat until smooth.
© Authentic Foods
Authentic Foods Boston Cream Cake
1 Vanilla Cake made from Authentic Foods Vanilla Cake Mix
Custard Filling
3 tablespoons sugar
1½ tablespoons cornstarch
4 egg yolks
1 cup milk
1/8 teaspoon Authentic Foods Vanilla Powder
In a mixing bowl mix egg yolks and cornstarch until pale and light.
Bring milk to the boil in a heavy bottomed pan.
Pour hot milk over yolk mixture, whisking constantly until all the milk is added.
Return mixture to sauce pan and cook on medium heat, stirring constantly for about 1
minute, to cook the flour.
Remove from heat.
Strain immediately into clean bowl.
Stir in vanilla
Cover with plastic wrap and refrigerate 4 to 6 hours.
Chocolate Glaze
12 ounces semisweet or bittersweet chocolate
1 cup of heavy cream
2 teaspoons of corn syrup
Chop chocolate and place in top of double boiler with whipping cream. Melt over hot water until completely smooth. Stir in corn syrup. Cool to room temperature. Makes enough glaze for 1 (10 inch) double-layer cake.
Assembling
Cut the cake in ½ horizontally
Make sure the cream and cake are cold.
Cover one layer of cake with custard filling
Place the other layer on top
Glaze the cake and chill and refrigerate.
LEMON MERINGUE CAKE |
Lemon Filling
| 2 large eggs | 6 tablespoons of fresh lemon juice |
| 3 egg yolks | 1 tablespoon of finely grated lemon zest |
| ½ cup sugar | 6 tablespoons unsalted butter, chilled and cut into 6 pieces |
In 1½ quart heavy bottom saucepan, whisk briefly to combine eggs, egg yolks, sugar, lemon juice, and lemon zest. Add pieces of butter and place saucepan over medium heat, stirring constantly. Cook mixture without boiling until it begins to thicken. Remove from heat and pour through stainless sieve into bowl.
Cover surface with plastic wrap and vent to allow the steam to escape while cooling. Refrigerate (mixture will thicken). Will fill one layer cake.
Meringue Frosting
| ¼ cup water | 1/8 teaspoon cream of tartar |
| 2/3 cup plus 2 tablespoons of sugar | ¼ teaspoon of Authentic Foods Vanilla Powder |
| 1/3 cup large egg whites |
Combine water and 2/3 cup sugar in a 3 cup saucepan. Place over low heat, stirring, to dissolve sugar. Increase heat to medium-high and boil, without stirring, until candy thermometer reads 235o (Wash down any sugar crystals clinging to sides of pan with brush dipped in cold water.) Near end of boiling time, whip egg whites with cream of tartar until soft peaks form. Add remaining 2 tablespoons of sugar, vanilla, and continue to whip until whites are stiff but not dry.
With mixer running, pour syrup onto whipped whites. Continue to whip on medium speed, approximately 3 minutes more or until thickened and form glossy, stiff peaks. Cool to room temperature, about 8 to 10 minutes. Makes enough to frost one layered cake.