Carrot-Almond Cake with Brandied Whipped Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Brandied whipped cream adds the perfect finishing touch to this moist, luscious cake. Leftovers are terrific with coffee the next day. Ingredients:
2 cups sifted all purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon salt |
4 large eggs |
1 cup vegetable oil |
1 cup sugar |
1 cup (packed) golden brown sugar |
2 1/2 cups finely grated peeled carrots (about 1 pound) |
1 8-ounce can crushed pineapple in syrup, drained |
2 tablespoons brandy |
2 teaspoons vanilla extract |
2 teaspoons grated orange peel |
1 cup sliced almonds, toasted |
3/4 cup dried currants |
1/4 cup orange marmalade |
brandied whipped cream |
Directions:
1. Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk flour, baking soda, cinnamon, baking powder and salt in medium bowl to blend. Whisk eggs, oil and both sugars in large bowl to blend. Mix carrots, pineapple, brandy, vanilla and orange peel into egg mixture, then mix in almonds and currants. Add dry ingredients and stir just to blend. Transfer batter to prepared pan.
2. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
3. Stir marmalade in heavy small saucepan over low heat until melted. Brush warm marmalade over cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.) Serve cake with Brandied Whipped Cream.
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