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 possible to follow the history of recipes back into the distant past, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just very simple pictorial recipes for meal preparation.
Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times made use of a good variety of aromatic flavors, including a few you will know for example thyme, mint and dill. For the centuries that followed, the powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. By the time we get to the 20th century, recipe publications were in high demand, mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this 14 Carat Gold Cake recipe.
