Category : Desserts
Author : carlaM
Hits : 2743
Date : 07/02/2001
CAKE: 1/2 cup butter, softened 3/4 cup sugar 2 eggs, lightly beaten 1/3 cup plain yogurt 1/3 cup buttermilk 2 cups unbleached white flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1 tbsp lemon rind, grated 1 cup walnuts, toasted and finely chopped GLAZE: 3/4 cup water 1 cup sugar 1/2 tsp ground cinnamon 1/4 cup fresh lemon juice 1/4 tsp ground allspice dash of ground cloves
Preheat the oven to 350 F.CAKE: Cream together the butter and sugar until light and fluffy and then mix in the eggs. Blend the yogurt with the buttermilk. Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture. Stir in the lemon rind and walnuts. Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean. The cake should still be moist.GLAZE: Simmer together all the ingredients, covered, for about 15 minutes. When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake. Return the cake with glaze to the oven for about 10 minutes.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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