Subject: Orange Pudding Cake
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 11 2003 - 02:30:26 EDT
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FOOD FUNNY
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Thanks to Shirley Cohen of Pembroke Pines, Florida for this not-so-true
food funny:
My sister made chocolate chip cookies for my birthday party. She said she
would never do it again - it took three hours just to peel the M&Ms.
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TODAY'S RECIPE
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Here's a lovely aromatic cake that makes its own sauce. A whole bunch more
slow cooker recipes like this one are in edition #33 of World Wide Recipes
EXTRA! at http://www.worldwiderecipes.com/extra.htm
Orange Pudding Cake
For the cake:
1 cup (250 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
2 Tbs (30 ml) butter, melted
1/2 cup (125 ml) chopped pecans or walnuts
1/4 cup (60 ml) currants or raisins
For the sauce:
2/3 cup (160 ml) packed brown sugar
3/4 cup (180 ml) orange juice
3/4 cup (180 ml) water
1 Tbs (15 ml) butter
1 tsp (5 ml) finely chopped orange zest
To make the cake batter, combine the flour, sugar, baking powder, cinnamon,
and salt in a mixing bowl. Stir in the milk and melted butter until
combined. Stir in the pecans and currants and spread the batter in the
bottom of a slow cooker or 3- to 4-quart (3 - 4 L) ovenproof baking dish.
Combine the ingredients for the sauce in a small saucepan and bring to a
boil, stirring occasionally, over moderate heat. Boil for 2 minutes and
carefully pour the sauce over the batter. If using a slow cooker, cook
covered on high heat for 2 1/2 hours; if using a conventional oven, bake
tightly covered in a 300F (155C) oven for 2 1/2 hours. The center may still
be soft but will set upon cooling. Cool for at least 30 minutes before
serving. Serve with heavy cream or ice cream if desired. Serves 6 to 8.
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