lisas3575
12-16-2001, 01:01 PM
This makes a wonderful food gift. It's not overly sweet and is dense. A great brunch cake.
* Exported from MasterCook Mac *
Cardamom Sour Cream Cake in a Flowerpot
Recipe By : Sunset Magazine
Serving Size : 8-12 Preparation Time :2:25
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 unglazed terra-cotta pot -- 5” tall 6” wide
1 piece cooking parchment -- 15” square
3/4 cup butter -- at room temperature
1 1/4 cups sugar
3 large eggs
1 cup sour cream
2 1/2 cups all-purpose flour
1 cup golden raisins
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
3 tablespoons almonds
Wash pot with soap and water and dry well. Line pot with cooking parchment: push center of parchment into pot, then press outward to fit contours of pot; bend parchment edges outward over edges of pot.
In a bowl, with a mixer on high speed, beat butter and sugar until fluffy. Add eggs and beat until well blended. Turn mixer to medium and beat in sour cream.
In another bowl, mix flour, raisins, baking powder, baking soda and cardamom. Add to butter mixture and beat on medium speed until well blended. Scrape batter into parchment-lined pot. Sprinkle almonds evenly over the top.
Set cake in the lower third (but not on the bottom level) of a 300° oven. Bake until a long wooden skewer inserted in center of cake comes out clean, 1 1/2 to 1 3/4 hours.
Cook cake in pot on rack for 15 to 20 minutes, then lift from pot and set upright on rack. Cool at least 1 1/2 hours longer. For presentation, return cake to pot. To serve, lift cake from pot, peel off parchment, and cut into wedges.
- - - - - - - - - - - - - - - - - -
NOTES : Cake may also be baked in a 9" x 5" loaf pan that holds at least 8 cups; instead of lining the pan with parchment, rub with butter and dust with flour. Bake in a 325º oven until a long wooden skewer inserted in center comes out clean, 1 1/4 to 1 1/2 hours. If making cake up to 1 day ahead, cool, wrap airtight and store at room temperature.
Per serving: 382 cal., 42% (162 cal.) from fat; 5.7 g protein; 18 g fat (10 g sat.); 52 g Carbo (1.4 g fiber); 258 mg sodium; 93 mg chol.
_____
* Exported from MasterCook Mac *
Cardamom Sour Cream Cake in a Flowerpot
Recipe By : Sunset Magazine
Serving Size : 8-12 Preparation Time :2:25
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 unglazed terra-cotta pot -- 5” tall 6” wide
1 piece cooking parchment -- 15” square
3/4 cup butter -- at room temperature
1 1/4 cups sugar
3 large eggs
1 cup sour cream
2 1/2 cups all-purpose flour
1 cup golden raisins
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
3 tablespoons almonds
Wash pot with soap and water and dry well. Line pot with cooking parchment: push center of parchment into pot, then press outward to fit contours of pot; bend parchment edges outward over edges of pot.
In a bowl, with a mixer on high speed, beat butter and sugar until fluffy. Add eggs and beat until well blended. Turn mixer to medium and beat in sour cream.
In another bowl, mix flour, raisins, baking powder, baking soda and cardamom. Add to butter mixture and beat on medium speed until well blended. Scrape batter into parchment-lined pot. Sprinkle almonds evenly over the top.
Set cake in the lower third (but not on the bottom level) of a 300° oven. Bake until a long wooden skewer inserted in center of cake comes out clean, 1 1/2 to 1 3/4 hours.
Cook cake in pot on rack for 15 to 20 minutes, then lift from pot and set upright on rack. Cool at least 1 1/2 hours longer. For presentation, return cake to pot. To serve, lift cake from pot, peel off parchment, and cut into wedges.
- - - - - - - - - - - - - - - - - -
NOTES : Cake may also be baked in a 9" x 5" loaf pan that holds at least 8 cups; instead of lining the pan with parchment, rub with butter and dust with flour. Bake in a 325º oven until a long wooden skewer inserted in center comes out clean, 1 1/4 to 1 1/2 hours. If making cake up to 1 day ahead, cool, wrap airtight and store at room temperature.
Per serving: 382 cal., 42% (162 cal.) from fat; 5.7 g protein; 18 g fat (10 g sat.); 52 g Carbo (1.4 g fiber); 258 mg sodium; 93 mg chol.
_____