Cuisinart HM-70C - Hand Mixer Instruction Booklet page 9

Pour batter into prepared loaf pan . Bake
on the middle rack for approximately
1 hour 35 minutes, rotating the pan half
way through baking time . Check cake
for doneness after 1 hour 20 minutes .
Cake is finished when cake tester comes
out clean .
While cake is baking, mix remaining
(50 ml) of the lemon juice with sifted
confectioners' sugar until white and glossy;
reserve .
Allow cake to rest about ten minutes, until
cool to the touch . Remove from pan and
place on a dish with a lip . Prick the cake
with a toothpick all over the top, particularly
along the cracks . Pour glaze over top of
cake, spreading it with a spatula or pastry
brush to make sure it covers the top and
side surfaces of the loaf . Transfer to a wire
rack and allow cake to cool completely
before slicing .
Nutritional information per serving:
Calories 294 (29% from fat) • carb. 49g • pro. 5g
• fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg
• calc. 32mg • fiber 1g
ORANGE APRICOT GLAzE
Makes ⁄ cup (125 ml) glaze .
1
2
1 ⁄ cup (125 ml) apricot preserves
2
2 tablespoons (30 ml) Grand Marnier
liqueur
1 teaspoon (5 ml) fresh lemon juice
⁄ cup
1
Place preserves, liqueur and lemon juice
4
in a small bowl . Insert the mixing beaters .
Mix on Speed 7 for 1 minute . May use as
is, or for a smoother glaze, press through
a strainer .
Nutritional information per serving
[about 1
Calories 28 (1% from fat) • carb. 7g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 2mg • fiber 0g
®
⁄ teaspoon (6.6 ml)]:
1
3
MOCHA CAKE
These moist layers can be made ahead
and frozen . Frost several hours before
serving with Deep Mocha Frosting .
Makes two 9-inch (22 cm) layers,
12 servings .
1 3 ⁄ cups (425 ml) unbleached, all-purpose
4
flour, plus 2 tablespoons for pan
2 cups (500 ml) granulated sugar
⁄ cup (175 ml) unsweetened cocoa
3
4
powder
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) salt
2 large eggs
1 cup (250 ml) strong brewed coffee
1 cup (250 ml) buttermilk
1 ⁄ cup (125 ml) unsalted butter, melted
2
and cooled, plus 1 tablespoon (15 ml)
for pan
1 teaspoon (5 ml) vanilla extract
Position rack in centre of the oven, and
preheat oven to 350ºF (180°C) . Butter two
9-inch (22 cm) round, 2-inch (5 cm) deep
cake pans and line each with round of
parchment paper or waxed paper . Butter
the parchment and dust the pans with
flour, taking care to shake out all excess
flour .
Place flour, sugar, cocoa, baking soda,
baking powder and salt in a large bowl;
mix on Speed 1 for 20 seconds . Make a
well in the center and add eggs, coffee,
buttermilk, butter and vanilla . Beat for
2 minutes on speed 3; batter will be thin .
Pour into prepared pans .
9