Carrot cake with a special tropical flair it gets from the pineapple, along with raisins, pecans and carrots. A teaspoon of lemon juice brightens the cream cheese in the frosting and this cake keeps well in the fridge. Ingredients:
FROSTING:
DIRECTIONS:In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
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Christmas Upside-Down Fruit Cake
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Think pineapple upside down cake – but substituting your favorite fruits
for the pineapple over the holidays. One great thing about this recipe is
that you...
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