Recipe Talk

a recipe that was in the McCall's cooking school
binder.

I did find the issue of McCall's Cooking School that has the recipe you need.

CARROT WALNUT CAKE

2 C unsifted all-purpose flour

2 tspn. baking powder

1 tspn. baking soda

1 tspn. cinnamon

1/2 tspn. salt

1 lb carrots

1 C butter softened

1 C brown sugar, packed

1 C granulated sugar

4 eggs

2 TB grated lemon peel

2 TB grated orange peel

2 TB lemon juice

2 TB orange juice

1 C coarsely chopped walnuts (I prefer pecans)

1 C seedless raisins

CREAM CHEESE GLAZE

1 packg 8 oz cream cheese, softened

1 TB lemon juice

1 tspn. grated lemon peel

1 1/2 C confectioners' sugar

1/2 C coarsely chopped walnuts

Grease and flour a 10x4@ tube pan.Sift flour w/baking
poder, soda, cinnamon and salt. Set aside. Grate carrots. You need 4 C. Preheat oven to 350degrees. Beat butter and both sugars in large bowl, til light and fluffy, ab. 4 min. Add eggs, one at a time beating well after each adition, until smooth and light. Combine lemon and orange peels and juices in measuring cup. At low speed, bet in flour misture in fourths, beginning and ending w/flour mixture. Beat just til smooth, about 1 min. With wooden spoon, stir in grated carrot, nuts and raisins. Mix. Turn into pan. Bake 60 min, or til tester comes out clean. Cool in pan on wire rack 20 min. to cool slightly. Meanwhile, make glaze. In med. bowl, combine c. cheese, lemon juice, lemon peel and confectioner's sugar. Beat til smooth with mixer. Set aside. Gently loosen edge of cake with spatula. Turn out of pan onto rack. Spread frosting over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter. Sprinkle chopped nu8ts around top edge of cake. Serves 12.

Enjoy!
Beatriz

McCall's Carrot-Walnut Cake

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INGREDIENTS

3 cups unsifted all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 pound carrots

1 cup butter or regular margarine, softened

1 cup light-brown sugar, packed

1 cup granulated sugar

4 eggs

2 tablespoons grated lemon peel

2 tablespoons grated orange peel

2 tablespoons lemon juice

2 tablespoons orange juice

1 cup coarsley chopped walnuts

1 cup seedless raisins

CREAM CHEESE GLAZE

1 (8-ounce) package cream cheese, softened

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1-1/2 cups confectioners' sugar

1/2 cup coarsely chopped walnuts

Lightly grease and flour a 10-inch tube pan. Sift flour with baking powder, soda, cinnamon, and salt; set aside.

Wash and pare carrots; grate on medium grater, or use coarse blade of food processor. Should measure 4 cups.

Preheat oven to 350 degrees.

In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy, about 4 minutes. Add eggs, one at a time; beat well after each addition until smooth and light.

In measuring cup, combine lemon and orange peels and juices. At low speed, beat in flour mixture, in fourths, alternately with lemon-orange mixture, in thirds, beginning and ending with flour mixture. Beat just until smooth, about 1 minute.

With wooden spoon, stir in grated carrot, nuts and raisins, mix well. Turn into prepared tube pan; spread evenly. Bake 60 minutes, or until a cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 20 minutes, to cool slightly.

Meanwhile, make Cream Cheese Glaze: - In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar. With portable mixer at medium speed, beat mixture until smooth. Set aside.

Gently loosen edge of cake with a spatula. Turn out of pan onto a rack. Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter. Sprinkle chopped walnuts around to edge of cake.

Makes 12 servings

NOTE - This cake keeps well stored in a tightly covered cake tin.

I have been collecting McCall's recipes for years. I find them in most all cases to be delicious, and have easy to follow directions. The recipes included here are from my collection, and I hope that you will try and enjoy them as much as my family has enjoyed them over the years. Check back often in this section as it continues to grow.

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