Teardrops n Tiny Travel Trailers

With/without a DO -- here is a good start on carrot cake:

2 cups twice-sifted flour
4 slices stale rye bread
1/4 teaspoon salt
1 cup dark brown sugar
1 tablespoon vanilla
2 cans canned sliced carrots, drained
1 teaspoon each powdered allspice, cardamom, and ginger
1/2 teaspoon each powdered clove and nutmeg
2 teaspoons powdered cinnamon
1 cup applesauce
1 12 oz can crushed pineapple
6 oz walnuts
6 oz golden raisins
6 oz regular raisins
6 oz pecans


Heat oven to 375 F. Grease and flour a 9x13 pan. In food processor puree carrots with applesauce and rye bread; mix in spices, flour, sugar, pineapple, raisins and nuts. Pour into pan and bake 45 minutes to 1 hour or until toothpick stuck in center comes back clean.

Frost with:
1 16 oz bag 10x sugar beaten with
2 tablespoons lemon juice,
8 oz sour cream
and 16 oz cream cheese

Flavor variant: use 1 teaspoon rum flavoring and 1 teaspoon coconut flavoring in batter, and substitute same flavors for lemon juice in frosting.

I'm waiting for the neighbor's persimmons to ripen. Makes a great bread

dmb90260 wrote:I'm waiting for the neighbor's persimmons to ripen. Makes a great bread

My dad has about 250 trees of Japanese Persimmons (Fuyu). I've never had one, I moved away before they had any fruit. The only time I have a chance to get home is when they aren't in season.

Laredo, that sounds like a very interesting cake recipe. With rye and cardamom, you can't go wrong.
Kris

it's one of those old 'depression' cakes -- use what you have up before it goes bad. Notice it doesn't call for eggs or milk or leavening? That's what the bread is for. If you can't get rye try 'day-old-bakery' 7-grain or Roman Meal.