By HeatherFeather on March 04, 2002
Photo by Chickee
Photo by Chickee
"Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter."
Serving Size: 1 (1096 g)
Servings Per Recipe: 1
"Perfection. That is the only word to describe this recipe. Perfection. The taste and tradition is right on target. I've had (and made) some carrot cakes that were not as moist but had the right taste, and vice versa. This recipe combines both the perfect balance of taste, flavour, and moisture. This cake even tastes better the next day! Bravo HeatherFeather!"
"This is a fabulous cake! I used lemon juice instead of kirsch and made 2 cakes. Very easy to put together. Made the glaze, dipped some walnuts in first, set them aside, spread the remaining glaze onto the cake and then decorated with the glazed walnuts. I have 2 left hands when it comes to decorating cakes, but the cakes looked really elegant, I have to admit! Got thumbs up from all, and yes, I was told this cake is very traditional. I will be baking it again next week to take it to my DD's school Christmas event. Thank you so much, Heather, for sharing this wonderful recipe, this one is definitely a keeper. :)"
"This cake is very traditional! I made two and both worked just fine. I didn't have mace so I used some mixed spice, and I used gluten free bread. Everyone loved it, even the real Aargauers I served it to! Thanks for giving me my own ruebli torte recipe. I glazed it with a glaze made from icing sugar and kirsch and a little lemon juice, and decorated each slice with a marzipan carrot. En guete!"
"Surprisingly it was very easy to do it. it take less than 20 mins for me to prepare before i bake the cake. The taste really marverllous!"