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Cherry Pecan Carrot Layer Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 3/4
c
Butter,
softened
1 1/2
c
Granulated sugar 3
Eggs 1
c
Diced mango*
-(fresh or canned) 1/4
c
Mango or orange juice 2
c
Shredded, pared, carrots 2
c
All-purpose flour 2
ts
Baking soda 2
ts
Ground cinnamon 2
ts
Ground ginger 1
t
Ground nutmeg 1/2
ts
Salt 1
c
Dried cherries 1
c
Chopped pecans
-----CHERRY FROSTING----- 1/3
c
Dried cherries
-(finely chopped) 1/3
c
Whipping cream 3/4
c
Butter,
softened
6
oz
Cream cheese,
softened
1
tb
Rum or orange juice 1 1/2
ts
Vanilla extract 5
c
Confectioners' sugar
- sifted
Directions:
*1 large mango will give you 1 cup of diced fruit. Sliced mangos in
juice are available at many supermarkets in the produce section.
Heat oven to 350 degrees. Butter and flour two 9-inch cake pans. In
large mixer bowl, cream butter and sugar until light and fluffy. Add
eggs, one at time; beat well. Add mangoes and mango juice. Beat until
light and fluffy. Add eggs, one at a time; beat well. Add mangoes and
mango juice. Beat until combined. In another bowl, combine flour and
dry ingredients. Add to creamed butter mixture and mix well. Stir in
cherries and pecans. Divide batter between the two cake pans. Bake
until wooden pick inserted in center comes out clean, 35 to 40
minutes. Remove cakes from oven; let cool 10 minutes. Loosen edges of
cake and invert onto cooling racks. Cool completely.
Make Cherry Frosting. In small saucepan, heat cream and cherries over
medium heat until cherries are very soft, about 3 minutes. Cool
mixture 5 minutes. Stir in vanilla and rum. Cool in refrigerator
about 15 minutes. In large mixer bowl, cream butter and cream cheese
until light. Beat in cooled cherry mixture. Gradually beat in sugar
until creamy. Place one layer of cake on serving plate. Spread with
frosting. Top with second cake layer and frost tip and sides of cake.
Yield: 1 (9-inch) layer cake Serving Size: 1/10 of cake
Nutritional Information
per serving Calories 930 Total Fat 46 g Total
Carbohydrates 127 g Protein 8 g Vitamin A 170 %DV Calcium 70 mg
Copyright American Dairy Association (Reprinted with permission)
From: Kaz Langridge Date: 09-09-96 (21:24)
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