Cake!

[valkryor]

Okay. 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.

Comments

[valkryor]

The cake was delicious! The pears, already soft, seemed to melt in your mouth. And it wasn't too greasy while still being moist.

I had prepped too many beets to grate, so had to cut up and roast the rest for an afternoon snack. OH NOES. :)

[joymoose]

I’ve never considered beets in cake. They are sweet! Glad it was delicious.

[cinnamaldehyde]

Your skills in baking are wonderful to hear about! It reminds me of this neat concept (https://en.wikipedia.org/wiki/Vollpension) and the idea of everyone's personal cake recipes really does it for me.

[valkryor]

And it continues to be so. This is a cake that has kept well and is still moist even five days later. I will be a little sad when it's gone.

[valkryor]

We are creatures of habit, after all. :D