I've had requests for these 2 favourites that I baked lately. I hope you get to try them soon - enjoy!!
Orange Carrot Bundt Cake
from Canadian Living magazine cover - May 2007
3/4 cup butter, softened
1 1/2 cups granulated sugar
2 Tbsp. grated orange rind
2 tsp. vanilla
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 cup sour cream
1 cup grated carrots
Grease 10 cup Bundt pan and dust with flour.
In large bowl, beat butter with sugar until fluffy.
Beat in eggs, 1 at a time, beating well after each.
Beat in orange rind and vanilla.
In separate bowl, whisk together dry ingredients.
Stir into butter mixture alternately with sour cream.
Fold in carrots.
Scrape into prepared pan. Tap pan on counter to remove air bubbles.
Bake in centre of 350 degree F. oven about 1 hour, or until center is done.
Let cool in pan for 10 minutes. Remove from pan to rack. Cool completely.
1 cup icing sugar
2+ Tbsp. orange juice
In small bowl mix icing sugar with orange juice until smooth. Mixture needs to be runny.
Brush over cake letting excess run down the sides.
May be garnished with chocolate curls and candied orange rind.
Makes 16 - 20 servings, about 294 calories each.
Flax Banana Muffins
from Anne Lindsay's Lighthearted Everyday Cooking
1 cup ground flax seeds (I use the coffee grinder to do this)
3/4 cup whole wheat flour
1 cup flour
1/2 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1 cup raisins, dried cranberries or dried blueberries
1 cup buttermilk (put 1 Tbsp. vinegar in a cup and fill to 1 cup - let sit for 10 min.)
3 Tbsp. oil
1 cup mashed ripe banana
Combine dry ingredients and add raisins. Mix lightly. Add liquid ingredients. Stir just until mixed (15 - 20 strokes). Spoon into greased muffin tins. Bake in 350 degree F. oven for 18 - 20 minutes until firm to touch.
Makes 12 large muffins. 257 calories each, 5 grams fibre, 9 grams total fat.