Carrot Prune And Raisin Cake
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Double acting baking powder||2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Dried prunes||7 Large, pitted|
|Pecans||3⁄4 Cup (12 tbs)|
|Carrots||9 1⁄2 Ounce (5 Medium)|
|Sugar||2 Cup (32 tbs)|
|Oil||1 1⁄2 Cup (24 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Confectioners sugar||2 Tablespoon|
Metal blade: Put the flour, baking soda, baking powder, salt, and spices in the work bowl and process them for 2 seconds.
Leave about 1 tablespoon of the mixture in the bowl; remove the rest and reserve it.
Put the prunes in the work bowl and process for 10 seconds to chop them.
Add the nuts and process for 5 seconds.
Transfer the mixture to a larger bowl.
Shredding disc: Shred the carrots, using firm pressure.
You should have about 3 cups of shredded carrots.
Add them to the prune mixture and combine them with a spoon.
Add raisins and combine with carrot and prune mixture.
Metal blade: Put the eggs and sugar in the work bowl and process for 1 minute, or until the mixture is thick and light colored.
With the machine running, pour the oil through the feed tube and process for 1 full minute, or until the mixture is fluffy, stopping the machine once to scrape down the sides of the bowl.
Add the prune and carrot mixture and process for 3 seconds.
Add the dry ingredients and combine by turning the machine on and off 5 or 6 times, or only until the flour just disappears.
Do not overprocess.
Pour the batter into a greased and floured 12 inch Bundt pan and smooth the top with a spatula.
Bake in a preheated oven for 55 minutes.
Allow the cake to cool in the pan for 10 minutes.
Then invert it onto a wire rack, remove the pan and let it cool completely.
Sift confectioners sugar over it.
This cake can be baked in 3 (8 inch) round pans and frosted with a double recipe of Cream Cheese frosting.