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 Post subject: Sheila Lukins Carrot Tea Cake
PostPosted: Sun Mar 13, 2016 11:02 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
I've made this tea cake three times now. It's made in a loaf pan. Every time it overflows. I've measured my loaf pan and it is exactly what Lukins says to use. I follow the directions to a "t". Never had any problems with the layer cake. Both are Berta's recipe. I'm flummoxed. Any suggestions? By the way, it's absolutely delicious.

fitzie


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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Sun Mar 13, 2016 11:15 am 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5128
Location: Portland, OR
Fitzie,

Maybe try using a bigger loaf pan? Just an idea.

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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Sun Mar 13, 2016 12:51 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Well, I think the fault is in the cake pan size. I looked all over the internet and found the exact same recipe on Epicurious using a 9-1/2 x 12 (or 13) pan. The recipe I used calls for a 9x5x2-3/4 pan. You would think people would check things like this before the book is published. Makes my hair stand on end!

Thanks Fuzzy.

fitzie


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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Mon Mar 14, 2016 3:06 pm 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
Fitzie,

Of the recipe mistakes out there, failure to double-check measurements is probably the most common. This usually arises because the only recipe tester is the author. She probably has some 9.5" pans which she *thinks of* as 9-inch pans, and has never measured them.

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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Tue Mar 15, 2016 8:43 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
I know you're right. Thanks, Fuzzy.

fitzie


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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Wed Mar 16, 2016 10:16 am 
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Joined: Mon Apr 04, 2011 5:56 am
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Location: Virginia
Hey Fitzie, any chance you can share the recipe? We love carrot cake and so I'm always game to try a new recipe.

And I've found that even when there are recipe testers, sometimes the pan size still is off. That happened to me once with one of Joanne Chang's cakes, which was really surprising. But she's so nice she always gets a pass!

Emilie


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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Wed Mar 16, 2016 4:38 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Sure. This cake is from the Silver Palate cookbooks. It originally came from Sheila Lukins' mother who baked one every day and delivered it to the Silver Palate. It's delicious and the recipe appears in 3 of the 4 Silver Palate books.

The recipe I used is from "Ten" a very nice cookbook that I use frequently, the premise being 10 foods we like and 10 ways to prepare each one. This recipe uses a 9x5 loaf pan and when I make it next I will make a couple of cupcakes to prevent it from overflowing the pan. I prefer this without the frosting. It's really good with morning coffee,

Berta's Carrot Tea Cake, serves 12.

For the cake:
Butter for greasing the pan.
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
3 large eggs at room temperature
1 cup corn oil or canola oil
1 tablespoon pure vanilla extract
1-1/2 cups granulated sugar
1/2 cup (packed) dark brown sugar
1-1/2 cups packed grated carrots, about 6 carrots
1 cup coarsely chopped walnuts
1 cup shredded sweetened coconut
3/4 cup drained canned crushed pineapple

For the frosting:
4 oz. cream cheese at room temp
2 tablespoons unsalted butter at room temp
2 teaspoons finely grated orange zest
1/2 teaspoon fresh orange juice
2-1/2 cups sifted confectioners sugar. Reserve 1/4 cup for topping cake.

Position rack in center of oven. Preheat to 350. Butter a 9x5x2-3/4" loaf pan. Line the bottom with waxed paper and butter the paper.

Sift flour, baking soda and cinnamon together into medium sized bowl. Beat eggs lightly in mixing bowl. Add the oil, vanilla, granulated sugar and brown sugar. Using electric mixer, beat on high speed until mixture is very smooth, 5 minutes. Add the flour mixture and mix until just combined. Then stir in the carrots, walnuts, coconut and pineapple until just combined. Scrape the batter into prepared loaf pan. Tap on counter to level the batter. Bake until a toothpick inserted in the center comes out just clean, about 1-1/4 hours.

Let cake cool in pan on a wire rack for 10 minutes. Invert cake onto a plate, remove wax paper and set it right side up on the wire to rack to cool completely.

Prepare cream cheese frosting. Using an electric mixer, cream the cream cheese and butter until the mixture is fluffy, about 4 minutes. Mix in orange zest and juice. Slowly add 2-1/4 cups of the confectioner's sugar, beating until fully incorporated, about 3 minutes,

Place the cooled loaf on a cake plate and spread the frosting over just the top. Dust top with remaining 1/4 cup confectioner's sugar. Cut into slices for serving. Stored in an airtight container cake keeps for two days at room temp or for a week in the fridge.

Sorry this type is so large. Can't seem to reduce it!

fitzie


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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Fri Mar 18, 2016 9:47 am 
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Joined: Mon Apr 04, 2011 5:56 am
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Location: Virginia
Thanks so much, Fitzie. And glad to know it's good without the frosting. DD and DIL both hate cream cheese frostings so I would have had to come up with an alternative. On my most recent trip to the W-S outlet I snagged two Goldtouch pans on super sale that each have 8 mini-loaf wells. (They were less than $10 each so I didn't even need any enabling.:D ) Will try the recipe in those and hopefully that way I won't have any issues with overflow.

Will report back on how they turn out!

Emilie


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 Post subject: Re: Sheila Lukins Carrot Tea Cake
PostPosted: Fri Mar 18, 2016 11:15 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Enjoy. We love it.

fitzie


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