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valkryorOkay. Rant time.
I want to make a cake, which is no big deal. Instead of carrot, I will use beets because I have more beets than carrots and they make a delicious substitute. I also have some pears to use up before they go bad in the bottom of my fridge.
So. A beet and pear cake, likely spiced with cinnamon and ginger and clove. Good autumnal cake.
I have a recipe that is my go-to for carrot cake. I decide to look online for beet cake recipes. THEN, being uninspired, I hit up my cookbooks for carrot cakes, knowing that I can substitute beets.
I noticed something that I found really REALLY disturbing: the stupid amount of oil in each of these cakes. My go-to lists 2/3c for an 8x8 or 9x9 cake. I've cut that back to 1/2c, because I've found it too greasy. If I double it, it's only 1 cup for a 9x13/bundt cake, which seems totally reasonable to me. Most of these other recipes? TWO FRIGGEN CUPS OF OIL for a layer/9x13/bundt cake size.
That is way WAY too much. Yuck.
I want to make a cake, which is no big deal. Instead of carrot, I will use beets because I have more beets than carrots and they make a delicious substitute. I also have some pears to use up before they go bad in the bottom of my fridge.
So. A beet and pear cake, likely spiced with cinnamon and ginger and clove. Good autumnal cake.
I have a recipe that is my go-to for carrot cake. I decide to look online for beet cake recipes. THEN, being uninspired, I hit up my cookbooks for carrot cakes, knowing that I can substitute beets.
I noticed something that I found really REALLY disturbing: the stupid amount of oil in each of these cakes. My go-to lists 2/3c for an 8x8 or 9x9 cake. I've cut that back to 1/2c, because I've found it too greasy. If I double it, it's only 1 cup for a 9x13/bundt cake, which seems totally reasonable to me. Most of these other recipes? TWO FRIGGEN CUPS OF OIL for a layer/9x13/bundt cake size.
That is way WAY too much. Yuck.
