Wednesday, February 2, 2011

Mrs. Cebulski's Druid Sacrifice

Guest writer Matt here again.

A friend requested a carrot cake for his birthday. Since the Mosaic Turbo Cebulski was so good, I used it as the basis for this cake. Then I put Stonehenge on it. The real mystery, as one of the party guests said, was where the Druids got the 40-ton blocks of dried papaya.

The recipe is reproduced below. The only differences between it and the Mosaic Turbo C. are:
- I pre-cooked the grated ginger in some of the oil. This is a highly recommended step which gives the ginger a pleasing mellow warmth.
- I added a little lemon juice to the cream cheese icing. This improves the harmony between the flavors of the icing and cake.
- I rearranged and rewrote some of the steps in the recipe for clarity.

Mrs. Cebulski's Druid Sacrifice
    a minor improvement of Mosaic Turbo Cebulski
        a riff on Mrs. Cebulski's Famous Carrot Cake

Heat in small saucepan over medium low heat:
    1/2 cup oil
    1 1/4 - 1 1/2 ounces finely grated ginger root
Stir occasionally while assembling other ingredients. Remove from heat if ginger starts to brown.
Preheat oven to 350 F.

Grease two 9" round cake pans, line their bottoms with waxed paper, and grease the waxed paper.

Sift together in medium bowl:
    2 cups flour    1 tsp baking soda    1 tsp salt    2 tsp cinnamon    1/4 - 3/8 tsp black pepper

Add to bowl #2 and set aside:
    3 cups grated carrots    1 cup chopped walnuts

Mix in bowl #3 (a large bowl):
    2 cups sugar    1 cup oil

Stir hot oil and grated ginger into bowl #3.
Add to bowl #3:
    4 eggs
Cream together until fluffy (about 5 minutes with electric mixer).

Add contents of bowl #2 to bowl #3 and stir to combine.
Add dry ingredients and mix until just combined.

Immediately pour batter into prepared cake pans and put in oven.
Bake 40 minutes (use convection oven or turn half way through).
Cake is done when toothpick inserted in center comes out clean.

Cool 10-15 minutes in pans on wire rack.

Turn cakes out onto wire rack and cool to room temperature.


Beat together:
    1 pound box of confectioner's sugar    8 oz. cream cheese    4 Tbsp butter    1 tsp vanilla    1 tsp lemon juice
10-2016 Note:  Nancy's cream cheese (local alternative to P-delphia) doesn't have all the guar gum and other stuff that's in P-delph.  As a result, frosting made with Nancy's has a slightly better flavor and mouthfeel (the difference is subtle), but is less able to hold its shape.  The Nancy frosting should be chilled before use, and may sag a little on the sides of the cake.  No one will think there's anything wrong with the P-d frosting.

Filling (updated 10-16-2016 to comport with Octo-Cebulski)

Combine in small saucepan:
1 1/2 cups raisins (packed) -- about 12 oz.
zest of 1/2 lemon
1 tsp lemon juice
3 T water
Cover and boil 1-2 minutes.
Transfer to small food processor or blender and puree in pulses, stopping as necessary to punch down.


candied ginger, sliced thin
dried papaya, golden raisins, and unsulphured candied ginger (for henge)

Spread filling between cooled cake layers. Frost. Decorate.

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Blogger charlie said...

i kept zooming in to see if there was a raisin with a knife somewhere...or maybe i missed the meaning of sacrifice?

February 3, 2011 at 12:04 PM  
Blogger sharonmattnadia said...

Raisins don't carry knives -- they use an electric currant.

The working title for this cake was "Mrs. Cebulski and the Prophets of Doom," for no reason except that it sounded cool at the time. Then a henge sprang up . . .

February 3, 2011 at 6:51 PM  
Blogger sharonmattnadia said...

Recipe clarification: The weight of the carrots after peeling and grating was very close to 1 pound.

February 5, 2011 at 1:48 PM  

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