18 oz Frozen artichoke hearts; - t
1 c Canola or corn oil
1 1/2 c Granulated sugar
2 lg Eggs; at room temperature
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1 pn Salt
1 c Chopped walnuts or pecans
1 c Raisins
Confectioners' sugar; - for
In a medium saucepan over high heat, bring 1 inch of water to a boil. Cook
the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food
processor. Set aside.
Preheat the oven to 350 F.
Butter a 9-inch bundt pan.
In the large bowl of an electric mixer set at moderately high speed, beat
the oil and sugar together until just combined. Add the eggs one at a time,
beating well after each addition, and beat until creamy. Stir together the
flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the
oil mixture and beat until smooth. Beat in the reserved artichoke puress
until thoroughly blended. With a rubber spatula fold in the nuts and
raisins. Transfer the batter to the bundt pan and bake in the center of the
oven for 1 hour, or until a tester inserted in the middle of the cake comes
out clean. Let cool in the pan on a wire rack for 10 to 15 minutes. Run a
thin-bladed knife around the inner and outer edges of the bundt pan and
invert onto a serving dish or cake stand. Dust with the confectioners'
sugar.
NOTE: If you would like a higher, lighter-textured cake, separate the eggs,
adding only the yolks to the oil and sugar, then beat the whites until they
hold stiff peaks and fold them into the batter just before folding in the
nuts and raisins.
Serves 8 to 12 Source: Desserts with a Difference - by Sally and Martin
Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On
08-15-94
