[gardeners] Vegetable cakes

asidv@fbg.net (gardeners@globalgarden.com)
Mon, 13 Jul 1998 19:43:39 +0000

Maybe it is because this was a struggling community (with bad soil, 
lots of pests, Indians, and extremes in weather) but it abounds in 
cakes made of vegetables. Or maybe it is because the locals 
always camouflage their vegetables (but most 
often they use Velveeta).

Of the vegetable cakes, sauerkraut is one, and beets; carrots 
everyone knows about and zucchini has received its proper due. For 
fun and good eating, try the following recipes -- they are  all 
vouched for and none "screams" of its vegetable base.

2 cups sugar; 1/2 cup butter; 4 eggs; 1 cup warm mashed potatoes; 
4 oz unsweetened chocolate grated; 3/4 cup water; 1 teaspoon 
cinnamon; 2 cups flour; 3 teaspoons baking soda; 1/2 cup each of 
raisins and chopped nuts.

Cream butter, sugar and yolks of eggs; add chocolate and cinnamon; 
then add potatoes. Add flour and water alternately, add raisins 
andnuts and lastly fold in stiffly beaten egg whites. Bake at 325 
degrees F in greased tube pan for 1 hour.

1 teaspoons lemon juice; 1 cup grated cooked, fresh or canned beets; 
2 and 1/2 cups flour; 1 teaspoon salt; 2 teaspoons soda; 2 cups 
sugar; 1/2 cup cocoa; 1 and 1/4 cups butter melted; 4 eggs, beaten; 2 
tablespoons honey; 1/2 cup milk; 2 teaspoons vanilla.

Drain beets, sprinkle lemon juice over them and set aside. Combine 
the next 10 ingredients ina large bowl, stir in beets. Beat for 
two minutes at medium speed. Pour into a greased 13/9/2 inch pan. 
Bake at 350 degrees F for 40 minutes. Cool, frost with cream cheese 
	CREAM CHEESE FROSTING: 2 OR 3 tablespoons cream; one 3-oz package 
softened cream cheese; 1 teaspoon vanilla; pinch of salt; one box 
powdered sugar. Combine cream, cream cheese, vanilla and salt, add 
powdered sugar, beating until fluffy. Spread on cooled cake. If 
desired, sprinkle with chopped toasted pecans.


1 cup brown sugar; 1 cup sugar; 1 stick margarine; 2 eggs; 1 cup 
minute oatmeal; 1 and 1/4 cups boiling water; 1 and 1/3 cups flour; 1 
teaspoon each of vanilla, soda, nutmeg and cinnamon.
Pour boiling water over oatmeal and let stand 20minutes. Cream sugar 
and margarine; add eggs and cream well. Add oatmeal mixture, dry 
ingredients and vanilla. Pour into greased and floured 9/13/2 inch 
pan. Bake 45 minutes at 350 degrees F. Top with following frosting.

1 cup evaporated milk; 1 cup sugar; 3 egg yolks; 1 stick margarine; 1 
and 1/2 teaspoons vanilla. Blen together and cook over medium heat 
until thickened; add 1 and 1/2 cups coconut and 1 cup chopped pecans. 
Beat until thick enough to spread.

The closest I've been able to approximate sauerkraut cake (the 
recipes for which are closely guarded family secrets) follows:


Rinse well 1 cup of sauerkraut. Chop it, and let drain while 
preparing rest of cake.

Sift together and then set aside 2 and 1/4 cups flour, 1 teaspoon 
each baking soda and baking powder. 

Cream 2/3 cup shortening and 1 and 1/2 cups sugar. Add eggs, still 
creaming, then 2 teaspoons vanilla, 1/4 tsp salt and 1/2 cup cocoa.

To this creamed mixture add, alternately, the dry ingredients and 1 
cup of water. Lastly fold in the sauerkraut. Bake in greased and 
floured 8 inch square pans, 375 degrees F for 40-45 minutes.

Serve with whipped cream or vanilla icecream -- and of course, around 
here no cake is complete without a crown of toasted pecans.

Enjoy. Pat