Tuesday, March 29, 2011

Back-to-Nature Cake

This is an older recipe from about 1981, when getting back to healthy food was just getting talked about. It is more of a morning coffee cake, than a dessert cake. I drizzle it with a little glaze.

1/2 cup shortening,very cold
3/4 cup brown sugar, packed
1 egg
1/2 cup sourdough starter
2 tablespoons milk
1 cup rolled oats
2 tablespoons wheat germ
2/3 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 chopped pecans, or walnuts
2/3 cup raisins

Grease an 8" dutch oven, and preheat to 350°f. With 5 charcoals on the bottom, and 12 on top. In a medium bowl, cream shortening, butter, and brown sugar. Beat in egg until mixture is fluffy. Stir in sourdough starter, milk, oats and wheat-germ. In a small bowl, whisk together flour, baking powder, and salt. Stir into sourdough mixture until blended. stir in nuts and raisins. Pour in to preheated dutch oven. Bake 25 to 30 minutes or until lightly browned. Remove charcoals and let cool a few minutes. Remove from oven and cool on a rack. drizzle or frost as desired. Cut and serve.
I, most of the time remove the bottom heat after 15 or 20 minutes, of the cooking time. look at some of the Bread pictures a WCCO. and you will see that the bottom is most often, darker than the top. This will help with that problem.
Whisking your flour, dose much the same as sifting it. It aerates it, and makes it a little softer, or fluffier in the end.

The outlaw Gourmet
Don't rob your self of good cooken'.

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