1 3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cup sugar
1 1/2 cup vegetable oil
8 oz pineapple, crushed, drained
2 cup carrot pieces
1/2 cup walnuts
3 1/2 oz coconut, flaked
4 eggs
1/2 cup apricot jam
3/4 cup 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.
Servings: 15 servings
14 Carat Gold Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into the distant past, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these old cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts are a few stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius created a few documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of many herbs, including some that we all recognise like basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the holy lands, including basil and coriander. These new foods and spices created an explosion in manuscripts on cooking, some of which are kept safe in private cookery archives. The introduction of the TV gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this 14 Carat Gold Cake recipe.
