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FareShare Gazette Recipes --July 1999 - N's

 

 

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Nutmeg Cake

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                     *  Exported from  MasterCook  *
                               Nutmeg Cake
Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fruits
                Desserts                         Nuts
                Spirits                          Volume 2-7 July '99
                Yogurt
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE:
   2      c             All-purpose flour
   1 1/4  ts            Nutmeg
   1      t             Baking powder
     1/2  t             Baking soda
     1/2  t             Salt
     1/2  c             Butter or margarine -- softened
   1 1/4  c             firmly packed dark brown sugar -- firmly packed/divide
   3                    Eggs
   1      t             Vanilla
   1      c             Low-fat plain yogurt
     1/4  c             Walnuts -- chopped
                        TOPPING:
   1      lb            Plums -- pitted/thinly sliced
     1/4  c             Brandy*
   1      c             Heavy cream
   2      tb            Sugar
  Preheat oven to 350 degrees F.  Grease a 12 x 8-inch glass baking
  pan; set aside.
  In small bowl, stir together flour, nutmeg, baking powder, baking
  soda, and salt; set aside.  
  In large mixer bowl, with electric mixer on high speed, cream
  butter with 1 cup of the sugar until light and fluffy.  Add eggs
  and vanilla and beat until light-colored.  (The mixture may look
  slightly curdled.)  With electric mixer on medium speed,
  alternately add flour mixture and yogurt, beginning and ending with
  flour, beating well after each addition.  Spread batter evenly in
  prepared pan.  Stir together the remaining 1/4 cup sugar and
  chopped walnuts; sprinkle evenly over batter.  Bake 45 minutes or
  until cake tester inserted in center comes out clean.  Remove pan
  to wire rack and cool cake completely.  
  While cake is baking, prepare topping.  Place sliced plums in
  shallow bowl.  Pour brandy over plums and toss to coat.  Cover and
  marinate at room temperature for 1 hour.  Drain and reserve
  plum-brandy marinade. Just before serving, in medium bowl, with
  mixer on high speed, beat cream with sugar until stiff peaks form. 
  Gently stir in marinade from plums. Spoon whipped cream into a
  serving bowl.
  To serve, remove cake to serving platter.  Top each serving with
  marinated plums and whipped cream.  
  Calories: about 485
  *may substitute pineapple and/or orange juice
  Source:  Woman's World Magazine
  Shared and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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