14 Carat Gold Cake 1 3/4 cup All-purpose flour 1/4 cup Whole wheat flour 2 teaspoons Baking powder 1 1/2 teaspoons Baking soda 1 teaspoon Salt 2 teaspoons Cinnamon 2 cups Sugar 1 1/2 cups Vegetable oil 8 ounces Pineapple; crushed, drained 2 cups Carrot pieces 1/2 cup Walnuts 3 1/2 ounces Coconut; flaked 4 Eggs 1/2 cup Apricot jam 3/4 cup Walnuts
Preheat oven to 350 degrees. Grease and flour three 9" round baking pans. Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in large mixing bowl. Set aside. Assemble electric blender. Put 1/2 cup walnuts in blender container. Cover and process two cycles at grind. Add to dry ingredients. Put oil, pineapple and carrot pieces into blender container. Cover and process five cycles at grind until carrots are finely chopped. Pour into bowl with dry ingredients. Add eggs and coconut Mix with electric mixer at medium low speed until ingredients are moistened. Increase speed to medium and continue to mix one minute. Pour into prepared pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, remove from pan and cool on wire rack. When cool, frost top of each layer with Cream Cheese Frosting. Place layers on top of one another. Assemble blender. Add 3/4 cup walnuts to blender container. Cover and process 2 cycles at grind. Set aside. Heat apricot jam in small saucepan over medium heat until melted. Brush sides of cake with melted jam. Sprinkle sides with chopped walnuts. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
