Heart of Artichoke Spice Cake
Submitted by terwilliger
Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake’s sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minArtichokes in cake sounds absurd until you taste this one. Pureed artichoke hearts behave in spice cake exactly like grated zucchini or shredded carrot: they disappear into the crumb, leaving behind extraordinary moisture and a subtle vegetal note you won’t identify unless someone tells you.
The spice profile is classic: cinnamon, cloves, and a pinch of salt. Chopped walnuts or pecans and plump raisins scatter through the batter for texture variety. It reads more like a carrot cake or applesauce cake than something experimental.
The note at the end of the original recipe is worth following for special occasions: separate the eggs, whip the whites to stiff peaks, and fold them in last for a taller, lighter cake. That’s optional but delivers a noticeably more elegant texture.
A simple dusting of powdered sugar finishes it. Cream cheese frosting would be good too, but sugar keeps the cake feeling light rather than dessert-heavy.
Pro Tips
- Drain and thoroughly puree the artichoke hearts; chunks show up as mystery green flecks in the cake.
- Use canned or frozen artichoke hearts (not marinated); marinated ones bring oil and herbs that don’t belong.
- Test for doneness with a toothpick; this cake’s moisture can fool you into pulling it too soon.
- Cool in the pan 10 to 15 minutes before inverting, no longer or the crust condenses and softens.
Variations
Ingredients
Directions
In a medium saucepan over high heat, bring 1 inch of water to a boil.
Cook the artichoke hearts, uncovered, for 5 minutes; drain and purée in a food processor.
Set aside.
Preheat the oven to 350℉ (180℃).
Butter a 9-inch bundt pan.
In the large bowl of an electric mixer set at moderately high speed, beat the oil and sugar together until just combined.
Add the eggs one at a time, beating well after each addition, and beat until creamy.
Stir together the flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the oil mixture and beat until smooth.
Beat in the reserved artichoke puress until thoroughly blended.
With a rubber spatula fold in the nuts and raisins.
Transfer the batter to the bundt pan and bake in the center of the oven for 1 hour, or until a tester inserted in the middle of the cake comes out clean.
Let cool in the pan on a wire rack for 10 to 15 minutes.
Run a thin-bladed knife around the inner and outer edges of the bundt pan and invert onto a serving dish or cake stand.
Dust with the confectioners’ sugar.
NOTE: If you would like a higher, lighter-textured cake, separate the eggs, adding only the yolks to the oil and sugar, then beat the whites until they hold stiff peaks and fold them into the batter just before folding in the nuts and raisins.
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