Citrus/Carrot Cake- Sonja Schaat

It was made up of (top) pound cake, (middle) carrot cake, (bottom) apple cake
Classic Pound Cake (Martha Stewart, Living 7/09, p. 106)
This batter makes a delicious traditional pound cake, and it’s also the base for inventive variations on the following pages (Living, 7/09, p. 106-111). Tips for success: Creaming the butter and sugar thoroughly is crucial, because it gives the batter volume. Leave the butter and eggs out at room temperature for at least an hour before mixing; if they’re cold, the batter will look curdled. If possible, weigh the flour for accuracy. Preheat oven to 325. Butter two 5x9” loaf pans.


Cream with a mixer on high speed until pale and fluffy, for 8 minutes,
4 sticks softened unsalted butter
2 c. sugar

Reduce speed to medium, and add while lightly scraping down sides
1 tsp. pure vanilla extract.

Combine in a bowl,
1 pound (3 ¼ c.) all-purpose flour
1 Tab. coarse salt
Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorpoarated.

Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cook in pans on a wire rack for 30 minutes. Remove from pans, and let cook completely on wire rack. Makes 2 cakes.

Fresh Apple Cake (it’s really Lorraine Cziep’s recipe)
1 ¾ c. chopped apples
1 ½ c. sugar
1 ½ c. flour
1 tsp. cinnamon
½ tsp salt
½ tsp. soda
½ tsp. allspice
1 egg
½ c. melted butter
½ c. chopped nuts
½ c. raisins or currents or blueberries

Chop apples; cover with sugar. Let stand 10 minutes. Add melted butter and egg. Add dry ingredients and blend. Add nuts, and raisins. Bake 350 30 minutes in greased 9x9 pan.

*I serve with a caramel sauce and ice cream “to cut the sweetness!”sss

Caramel sauce:
½ c. sugar
½ c. brown sugar
½ c. whipping cream
½ c. butter
Combine and bring to a full boil & stir in 1 tsp vanilla.

Carrot Cake (This is a dense cake good for decorating because it hold together well.
3 c. flour
2 c. sugar
1 ½ c. cooking oil
2 tsp. soda
2 tsp. salt
2 tsp. cinnamon
4 large eggs
3 c. grated carrots
1 c. chopped nuts
1 c. raisins

Mix dry ingredients and oil; stir well. Add beaten eggs. Mix thoroughly. Add carrots, nuts, and raisins. Bake in greased 9x13 pan for 30 minutes at 350. Reduce heat to 300 and bake 30 more minutes.

Can frost with cream cheese frosting:
2 c. pwd. sugar
1 8-oz. Cream cheese
½ c margarine or butter
2 tsp. vanilla