This was in a ezine I get everyday. Though you all might like to try it. Sounds really good to me. Enjoy!
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup dried apricots, finely diced, divided
1/2 cup dried currants, divided
1/4 cup crystallized ginger, finely chopped
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 cup applesauce
1/4 cup canola oil
1-1/4 pounds carrots, shredded (4 cups)
1 tablespoon vanilla extract
1 can (16 oz.) pineapple juice
1/2 cup fresh orange juice
2 tablespoons honey
2 tablespoons toasted pecans, chopped
Directions
1. Heat oven to 350 degree F. Grease and flour a 12-cup fluted kugelhopf
mold or bundt pan. Combine flour, baking powder, baking soda, cinnamon
and salt in a large bowl. Set aside 2 tablespoons apricots and 1
tablespoon currants in bowl for glaze. Stir remaining apricots and
currants and crystallized ginger into dry ingredients.
2. Stir together remaining ingredients in another large bowl until well
blended, breaking up any lumps of brown sugar with spoon. Stir into
flour mixture. Pour batter into prepared pan.
3. Bake 1 hour 15 to 20 minutes, until a toothpick inserted into center
of cake comes out clean. Let cake cool in pan on wire rack 10 minutes.
Unmold onto rack and cool completely.
4. Meanwhile, for the glaze combine pineapple juice, orange juice and
honey in a medium saucepan. Bring to a boil. Reduce heat and boil gently
12 to 15 minutes, until glaze thickens and is reduced to 1/3 cup. Pour
into a small bowl and let cool 15 minutes. `
5. Stir reserved 2 tablespoons apricots and 1 tablespoon currants into
glaze. Spoon glaze over top of cooled cake, pressing fruit to stick to
cake. Sprinkle top with pecans, pressing to stick. Makes 12 servings.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup dried apricots, finely diced, divided
1/2 cup dried currants, divided
1/4 cup crystallized ginger, finely chopped
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 cup applesauce
1/4 cup canola oil
1-1/4 pounds carrots, shredded (4 cups)
1 tablespoon vanilla extract
1 can (16 oz.) pineapple juice
1/2 cup fresh orange juice
2 tablespoons honey
2 tablespoons toasted pecans, chopped
Directions
1. Heat oven to 350 degree F. Grease and flour a 12-cup fluted kugelhopf
mold or bundt pan. Combine flour, baking powder, baking soda, cinnamon
and salt in a large bowl. Set aside 2 tablespoons apricots and 1
tablespoon currants in bowl for glaze. Stir remaining apricots and
currants and crystallized ginger into dry ingredients.
2. Stir together remaining ingredients in another large bowl until well
blended, breaking up any lumps of brown sugar with spoon. Stir into
flour mixture. Pour batter into prepared pan.
3. Bake 1 hour 15 to 20 minutes, until a toothpick inserted into center
of cake comes out clean. Let cake cool in pan on wire rack 10 minutes.
Unmold onto rack and cool completely.
4. Meanwhile, for the glaze combine pineapple juice, orange juice and
honey in a medium saucepan. Bring to a boil. Reduce heat and boil gently
12 to 15 minutes, until glaze thickens and is reduced to 1/3 cup. Pour
into a small bowl and let cool 15 minutes. `
5. Stir reserved 2 tablespoons apricots and 1 tablespoon currants into
glaze. Spoon glaze over top of cooled cake, pressing fruit to stick to
cake. Sprinkle top with pecans, pressing to stick. Makes 12 servings.
