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Crown Jewel Cake

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Ingredients
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 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)
Directions

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 350°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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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