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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Ginger Carrot Walnut Cake Recipe

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Ingredients:
10" tube pan (Hi Altitude Adjustments)
3/4 cup finely chopped walnuts
2 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder (1/2 teaspoon baking powder)
1 teaspoon baking soda (1/2 teaspoon baking soda)
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 cup margarine at room temperature
1 1/2 cup sugar (1 1/4 cup sugar)
2 large eggs
1 orange, zested
1 tablespoon finely minced fresh ginger
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
2 1/2 cups shredded carrot (Buying the already shredded carrots will save you some time.)
Whipped cream (optional)

Preheat oven to 350 degrees Fahrenheit. Spray 10" tube pan with nonstick cooking spray.

Instructions:
The original recipe (from Ginger by Lou Seibert Pappas ) states "Best if made a day or two ahead to allow flavors to blend." At my house, the cake is never around long enough to tell if this is really true!

Place the nuts in a baking pan and bake for 8 to 10 minutes, until lightly toasted and aromatic. Set aside to cool.

Measure flour, baking powder, baking soda, salt and ground ginger into a small bowl. Stir to combine thoroughly. Set aside.

In the bowl of an electric mixer, beat the margarine until creamy and gradually beat in sugar. Add the eggs, one at a time and beat until smooth. Mix in the orange zest, minced ginger, vanilla and yogurt.

While mixer is running on low speed, gradually add the dry ingredients and mix until well incorporated. Stir in the carrots and toasted nuts.

Fill prepared tube pan with batter. Bake for 60 minutes or until toothpick inserted into the center of a loaf comes out clean.

Invert the pan on a wire rack and let the cake cool completely. To serve, run a knife around the inside of the pan and invert the cake onto a cake plate. Serve plain or with whipped cream.