---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
      18 oz Frozen artichoke hearts; - t
       1 c  Canola or corn oil
   1 1/2 c  Granulated sugar
       2 lg Eggs; at room temperature
       2 c  All-purpose flour
       1 ts Baking soda
       1 ts Baking powder
       1 ts Cinnamon
     1/2 ts Ground cloves
       1 pn Salt
       1 c  Chopped walnuts or pecans
       1 c  Raisins
            Confectioners' sugar; - for
   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 F.
   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 puress
   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
   thin-bladed knife around the inner and outer edges of the bundt pan and
   invert onto a serving dish or cake stand. Dust with the confectioners'
   NOTE: If you would like a higher, lighter-textured cake, separate the eggs,
   adding only the yolks to the oil and sugar, then beat the whites until they
   hold stiff peaks and fold them into the batter just before folding in the
   nuts and raisins.
   Serves 8 to 12  Source: Desserts with a Difference - by Sally and Martin
   Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On