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About the Recipe: This simple cake recipe is full of surprises. It’s hard to believe that eggplant is the magic ingredient. It blends the honey, vanilla, spices, and vinegar together into a caramelized filling and also helps to create a complex flavor and moist cake texture. The dense cake easily slices into dessert wedges and is covered with popular fluffy whipped cream cheese frosting. Simply delicious!
Inspired by: The Vegetable Butcher Cara Mangini, Workman Publishing, 2016
Cook’s Note: I used Professor Torbert’s Orange Corn Grits.
Bake the Cake: Spread batter evenly into prepared pan; bake cake in preheated 350-degree F oven until starts to pull away from pan and is golden brown and firm to touch about 35 to 40 minutes.
Cool Cake: Remove the cake from the oven; put pan on wire rack about 15 minutes. Loosen sides of cake. Remove cake from pan; cool cake completely on wire rack before frosting.
Prepare Frosting: Place cream cheese in large bowl; beat on medium speed until smooth; stir in orange zest, confectioners’ sugar, orange juice, and vanilla. Beat frosting until smooth and creamy.
Frost Cake: Spread top of cooled cake with prepared frosting; swirl frosting lightly; sprinkle with sanding sugar; garnish with orange slices as desired.
Cut into wedges to serve. Refrigerate any leftover cake.
Serves 6 to 8
pdf for Copy of Recipe – Orange Blossom Honey Spice Cake with Whipped Cream Cheese Frosting
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