kitchenelf
Chef Extraordinaire
SWEET PASTA CAKE
2/3 pound fresh spaghetti or 1/2 pound dried
2 tablespoons butter
3 tablespoons sugar
1/3 cup mixed peel
1/3 cup golden raisins
1/4 cup almonds
1/4 cup dried figs or dates, chopped
3 tablespoons glazed cherries, chopped
3 tablespoons flour, sifted
1/2 teaspoon cinnamon
2 eggs, beaten
Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl. Preheat oven to 350°F. Melt butter in a small saucepan. Add sugar and heat, stirring, until sugar dissolves. Leave to cool. In a large bowl, thoroughly combine mixed peel, raisins, almonds, figs, glace cherries, flour and cinnamon. Stir into cooked pasta, then add butter-sugar mixture and eggs. Blend well. Transfer mixture to a greased 8-inch baking dish and smooth the top. Bake until set and golden, about 35 minutes. If the top browns, cover loosely with foil. When done, remove from oven and cool for 20 minutes before turning out.
This recipe was originally posted by Katherine (KAT)
2/3 pound fresh spaghetti or 1/2 pound dried
2 tablespoons butter
3 tablespoons sugar
1/3 cup mixed peel
1/3 cup golden raisins
1/4 cup almonds
1/4 cup dried figs or dates, chopped
3 tablespoons glazed cherries, chopped
3 tablespoons flour, sifted
1/2 teaspoon cinnamon
2 eggs, beaten
Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl. Preheat oven to 350°F. Melt butter in a small saucepan. Add sugar and heat, stirring, until sugar dissolves. Leave to cool. In a large bowl, thoroughly combine mixed peel, raisins, almonds, figs, glace cherries, flour and cinnamon. Stir into cooked pasta, then add butter-sugar mixture and eggs. Blend well. Transfer mixture to a greased 8-inch baking dish and smooth the top. Bake until set and golden, about 35 minutes. If the top browns, cover loosely with foil. When done, remove from oven and cool for 20 minutes before turning out.
This recipe was originally posted by Katherine (KAT)
