Crown Jewel Cake
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Apple pie spice||2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Oil||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , beaten|
|Grated carrots||2 Cup (32 tbs)|
|Canned crushed pineapple||9 Ounce, drained (1 Can)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Cup (32 tbs), sifted|
|Hot milk||2 Tablespoon|
|Candied fruit||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Combine flours, baking powder, soda, salt, and apple-pie spice.
Add granulated and brown sugars, oil, and eggs; mix with electric beater 2 minutes.
Add carrots, pineapple, and nuts; stir in.
Pour into 2 greased and floured 9-inch cake pans.
Bake at 350Â°F 35 to 40 minutes or until done Cool; remove from pans.
Combine powdered sugar and enough hot milk to form pourable icing; mix until smooth.
Spread small amount of icing between layers; stack layers.
Drizzle remaining icing over top and sides of cake.
Combine fruit and almonds.
Sprinkle over top of cake.