Sunday, October 09, 2005

Ocean Spray Trail Mix Cake©

The crushed almonds and cashews make this cake a real treat. It is an adaptation of the brown sugar pound cake posted here.


1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 6 Oz package of Ocean Spray Craisins Trail Mix (peanuts removed)
1 - 1 1/2 cup milk
1/2 teaspoon rum extract


Crush or finely chop the cashews and almonds in the trail mix. We don't care for peanuts in cakes, so we remove them from the mix.

Preheat oven to 325F. Grease and flour or sugar a 10-inch tube pan, a 12-cup Bundt pan, or two 9" x 5" bread pans. If using bread pans, divide evenly between the two.

In a small bowl, combine the flour, baking powder and salt and crushed nuts; set aside. At medium speed with an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time(*). At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Fold in the crushed nuts, cranberries, and chocolate bits. Stir in the rum extract.

Pour into your prepared pan(s), and bake for 1 hour and 20 minutes. Remove cake from oven and check for doneness with a cake tester, metal skewer, or toothpick. If tester does not come out clean, bake for an additional 10 minutes, then test again. Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely.

A heavy layer of whipped cream on this cake, and a steaming cup of espresso tops it off.