COOKING CLASS--DESSERTS

BANANA SPICE CAKE

• 3/4 cup butter
• 1 1/3 cup fructose
• 4 eggs
• 1/3 cup light cream
• 6 ripe bananas, mashed
• 2 1/2 cups unbleached flour
• 2 1/2 tsp cinnamon
• 1 1/2 tsp cloves
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped nuts
• 1 cup raisins

1. Cream butter until lightly whipped; gradually add fructose, then eggs, one at a time, beating until well mixed.
2. Combine cream with mashed bananas and beat into butter mixture.
3. Measure flour, then sift. Add to other ingredients along with cinnamon, cloves, sodaand salt.
4. Stir in nuts and raisins; turn into a well greased Bundt pan, 2 paper lined square pans, or 3 8-inch round layer cake pans.
5. Bake at 325 degrees or 1 hour plus 5 to 10 minutes if using a Bundt pan. If using layer pans, bake for approximately 45 minutes. 
6. Frost or serve with whipped cream when completely cool.

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RAISIN-ORANGE CAKE

• 3/4 cup butter
• 1 1/2 cup fructose
• 4 eggs
• 2 1/4 cups unbleached flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 1/2 cup buttermilk
• 1 cup raisins
• 1 cup chopped nuts
• 1/2 cup orange juice

1. Cream butter, add fructose and continue creaming until well mixed.
2. Add eggs, beating well after each one. 
3. Add dry ingredients alternately with vanilla and buttermilk, beating only to mix well.
4. Stir in nuts and raisins and pour into a well greased 9x13 inch pan.
5. Bake at 350 degrees for 30 minutes or until done.
6. Pour orange juice over cake after it has cooled slightly.

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COCONUT-PECAN TORTE

• 1 1/2 sticks butter
• 1 1/3 cups fructose
• 6 egg yolks
• 1 3/4 cup unbleached flour, sifted
• 1/2 cup soy flour, sifted
• 1 cup unsweetened coconut
• 1 cup pecans
• 1 tsp vanilla
• 1/2 cup heavy cream
• 6 egg whites, beaten stiffly

1. Cream butter, add fructose and beat well.
2. Beat in egg yolks, combine flours and add flours, coconut, pecans and vanilla alternately with cream.
3. Fold in the egg whites, then turn into 3 greased and paper lined 8-inch round cake pans.
4. Bake 25-30 minutes at 350 degrees, then cool.
5. Frost with Cream Cheese Coconut Icing and refrigerate.

CREAM CHEESE-COCONUT ICING

• 1 stick butter
• 8 oz cream cheese
• 4 oz heavy cream
• 1/2 tsp vanilla
• 1/2 cup coconut
• 1/2 cup pecans

1. Cream butter and cheese, beat in cream and vanilla.
2. Continue beating on high speed until light and fluffy.
3. Stir in coconut and pecans and frost, then refrigerate.