Subject: Chocolate Spice Cake
From: Unicorn (unicorn@indenial.com)
Date: Sat Dec 09 2000 - 02:40:31 EST
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F O O D F U N N Y
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Thanks to reader Stacie Wheeler for today's gastronomic guffaw:
Horace grabbed his plate and walked up to the buffet for the 4th time.
"Aren't you embarrassed to go for so many helpings?" asked his wife.
"Not a bit," Horace replied, "I keep telling them it's for you."
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T O D A Y ' S R E C I P E
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This is not one of those dreaded holiday fruit cakes, although the
citron does give it that festive holiday feel.
Chocolate Spice Cake
2 cups (500 ml) all-purpose flour, sifted
1+1/2 tsp (7 ml) double-acting baking powder
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) ground cloves
1/2 cup (125 ml) butter
1+1/2 cups (375 ml) sugar
4 eggs
4 oz (100 g) grated sweet chocolate
1/2 cup (125 ml) finely chopped citron, or candied
orange or lemon peel
1 cup (2540 ml) milk
Powdered (confectioner's) sugar, optional
Resift the flour along with the baking powder and ground spices.
Cream the butter and sugar until light and fluffy. Beat in the eggs
one at a time. Stir in the chocolate and citron. Stir in the flour
mixture, one third at a time, alternating with the milk. Stir until
completely smooth. Pour the batter into a greased 9-inch (23 cm) tube
pan or loaf pan and bake in a preheated 350F (180C) oven for about 1
hour, until a toothpick inserted in the center comes out clean. When
cool, dust with powdered sugar if desired. Makes one 9-inch cake, to
serve 6 to 8.
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