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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)