Yield: 8 servings
|LARRY LUTTROPP FVKC70A|
|L.A. TIMES FOOD SECTION 3/95|
|½ teaspoon||Vanilla extract|
|2½ cup||Flour -- sifted|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground ginger|
|¼ teaspoon||Ground allspice|
|¾ cup||Artichoke pulp -- about 2|
|Artichokes, trimmed --|
|Cooked & pureed|
|¼ cup||Chopped walnuts|
Cream together shortening and sugar in mixing bowl until light and fluffy. Continue beating, adding eggs 1 at time, then vanilla extract. Sift together flour, baking powder, baking soda, salt, cinnamon, ginger and allspice.
Add flour mixture to shortening mixture, alternating with buttermilk and mix well. Fold in artichoke pulp, walnuts and raisins.
Pour batter into greased and lightly floured 9-inch springform pan.
Bake at 350 degrees about 50 minutes, until top of cake is brown and springy, sides begin to pull away from sides of pan and wood pick inserted in center comes out clean. Cool in pan 10 minutes, then remove springform sides.
Each serving contains about: 463 calories; 319 mg sodium; 54 mg cholesterol; 17 grams fat; 71 grams carbohydrates; 10 grams protein; 1.37 grams fiber.
Presented by: Russ Parsons, Times Deputy Food Editor, L.A. Times article, "Beyond Steaming", 3/9/95, page H12.
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking