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Title: Jeff Blank's Cherry Pecan Carrot Layer Cake
Categories: Cake Dessert
Yield: 1 9-inch cak
| 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 | ts | 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 |
*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)
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