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Heart Of Artichoke Spice Cake

Heart Of Artichoke Spice Cake is built on Frozen Artichoke Hearts, Canola Or Corn Oil, Granulated Sugar, Lg Eggs At Room Temperature, and All Purpose Flour. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 18 oz
• 1 cup
• 1 1/2 cup
• 2
• 2 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 1
• 1 cup
• 1 cup

Method (preview)

1. 1

   Confectioners' sugar; - for In a medium saucepan over high heat, bring 1 inch of water to a boil.

2. 2

   Cook the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food processor.

3. 3

   Set aside.

4. 4

   Preheat the oven to 350 F.

5. 5

   Butter a 9-inch bundt pan.

6. 6

   In the large bowl of an electric mixer set at moderately high speed, beat the oil and sugar together until just combined.

7. 7

   Add the eggs one at a time, beating well after each addition, and beat until creamy.

8. 8

   Stir together the flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the oil mixture and beat until smooth.

9. 9

   Beat in the reserved artichoke puress until thoroughly blended.

10. 10

    With a rubber spatula fold in the nuts and raisins.

11. 11

    Transfer the batter to the bundt pan and bake in the center of the oven for 1 hour, or until a tester inserted in the middle of the cake comes out clean.

12. 12

    Let cool in the pan on a wire rack for 10 to 15 minutes.

13. 13

    Dust with the confectioners' sugar.