Award Winning Gold Cake
From chefmeow 16 years agoIngredients
- 1-3/4 cups all purpose flour shopping list
- 1/4 cup whole wheat flour shopping list
- 2 teaspoons baking powder shopping list
- 1-1/2 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons cinnamon shopping list
- 2 cups granulated sugar shopping list
- 1-1/2 cups vegetable oil shopping list
- 8 ounces pineapple crushed and drained shopping list
- 2 cups carrot pieces shopping list
- 1/2 cup walnuts shopping list
- 3-1/2 ounces coconut flaked shopping list
- 4 eggs shopping list
- 1/2 cup apricot jam shopping list
- 3/4 cup walnuts shopping list
- Frosting: shopping list
- 1/2 cup butter shopping list
- 8 ounces cream cheese softened shopping list
- 1 teaspoon vanilla shopping list
- 1 pound powdered sugar sifted shopping list
How to make it
- Preheat oven to 350 then grease and flour three round baking pans.
- Mix together flour, baking powder, cinnamon, sugar, baking soda and salt then set aside.
- Put 1/2 cup walnuts in blender container and grind then 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 then 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 then pour into prepared pans.
- Bake 35 minutes then cook 10 minutes and remove from pan to cool on wire rack.
- When cool frost top of each layer with cream cheese frosting.
- Place layers on top of one another.
- Add 3/4 cup walnuts to blender container then cover and process 2 cycles at grind then set aside.
- Heat apricot jam in small saucepan over medium heat until melted.
- Brush sides of cake with melted jam then sprinkle sides with chopped walnuts.
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