Cuisinart HM-70C Instruction Manual - 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 1⁄4 cup (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 1⁄2 cup (125 ml) glaze. 1⁄2 cup (125 ml) apricot preserves 2 tablespoons (30 ml) Grand Marnier® liqueur 1 teaspoon (5 ml) fresh lemon juice Place preserves, liqueur and lemon juice 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 11⁄3 teaspoon (6.6 ml)]: Calories 28 (1% from fat) • carb. 7g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg • calc. 2mg • fiber 0g 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. 13⁄4 cups (425 ml) unbleached, all-purpose flour, plus 2 tablespoons for pan 2 cups (500 ml) granulated sugar 3⁄4 cup (175 ml) unsweetened cocoa 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 1⁄2 cup (125 ml) unsalted butter, melted 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.