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Crown Jewel Cake

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  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7954 Calories from Fat 3807

% Daily Value*

Total Fat 430 g661.4%

Saturated Fat 56.3 g281.7%

Trans Fat 0 g

Cholesterol 848.9 mg283%

Sodium 4305.2 mg179.4%

Total Carbohydrates 990 g329.9%

Dietary Fiber 44.2 g176.8%

Sugars 745.4 g

Protein 85 g169.9%

Vitamin A 20.6% Vitamin C 16.5%

Calcium 127.9% Iron 111.5%

*Based on a 2000 Calorie diet

Crown Jewel Cake Recipe