Ingredients

18 ounces frozen artichoke hearts
1 C. corn oil
1 1/2 C. granulated sugar
2 large eggs; at room temperature
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch salt
1 C. chopped walnuts or pecans
1 C. raisins
Confectioners’ sugar

Cooking Instructions

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 puree in a food processor. Set aside. Preheat the oven to 350. 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 press 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 thinbladed 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.
 
 
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