14 CARAT GOLD CAKE

 

  • Cooking Time: 60
  • Servings: 24
  • Preparation Time: 25

Ingredients

  • 1 3/4 c All-purpose flour
  • 1/4 c Whole wheat flour
  • 2 ts Baking powder
  • 1 1/2 ts Baking soda
  • 1 ts Salt
  • 2 ts Cinnamon
  • 2 c Sugar
  • 1 1/2 c Vegetable oil
  • 8 oz Pineapple; crushed, drained
  • 2 c Carrot pieces
  • 1/2 c Walnuts
  • 3 1/2 oz Coconut; flaked
  • 4 ea Eggs
  • 1/2 c Apricot jam
  • 3/4 c Walnuts

Directions

  • 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 choppedwalnuts.

Notes

Categories: Cake 
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