Experimental Baking for the Holidays

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Not much left.  Just enough for another meal!

 

We were recently invited to dinner for the holidays.  I was to bring dessert.  What kind of holiday dessert could I make?  I decided on a cake, but a different cake than I had baked before.

I have a basic carrot cake recipe that is usually my go to carrot cake.  It is carrots and pineapple and walnuts.  I didn’t have carrots or pineapple in the kitchen when I was getting ready to bake.  I did have yams and applesauce.  Off on a new recipe experiment.  I knew the neighbors would overlook any weirdness this recipe might create.  How would the yams cook?  Would they be tough or chewy?  Would the applesauce be too moist or not moist enough?

The only way to know was to try.  I peeled and then grated the 2 cups of yams just as though they were carrots.  They even looked like carrots when I finished grating them in the food processor.  The apples I had were canned apple slices, so I processed those into applesauce.  I probably could have left some chunks, but I needed the moisture to give the batter the proper consistency.  Otherwise I made the cake just as it is in the recipe.

I mixed it up and the consistency was the same as the regular carrot cake so I popped it in the oven and it even smelled the same while it was baking. It took about the usual time to bake and I took them out and cooled them on racks just as I always do.

When they were cool enough, I was ready to frost them.  My original recipe calls for a cream cheese frosting.  I find it a little heavy, rich and cloying.  Recently I had discovered a two ingredient white chocolate frosting that is much lighter, just white chocolate and whipping cream. I used that.

When it was frosted, I sprinkled it with red sugar sprinkles, tucked in some winter greenery and I had a holiday cake to take and celebrate with the neighbors.

The resulting taste?  Fantastic.  Ever as good as the carrot version and more “holiday” in the ingredients.  I think the next time I make it I will add dried cranberries (craisins), as well, to make it even more festive.  Not only is it good for the December holidays, but appropriate for Thanksgiving too.

The results just reinforced for me, experiment! You will have a new product that doesn’t require a special trip to the store ( I had all the ingredients on hand) and tastes great.  Try it sometime.

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