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14-Carat Gold Cake Recipe - Cooking Index

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14-Carat Gold Cake

Courses: Dessert
Serves: 15 people

Recipe Ingredients

1 3/4 cups 109g / 3.8ozAll-purpose flour
1/4 cup 15g / 0.5ozWhole wheat flour
2 teaspoons 10mlBaking powder
1 1/2 teaspoons 7.5mlBaking soda
1 teaspoon 5mlSalt
2 teaspoons 10mlCinnamon
2 cups 396g / 13ozSugar
1 1/2 cups 355mlVegetable oil
8 oz 227gPineapple, crushed - drained
2 cups 220g / 7.8ozCarrot pieces
1/2 cup 118mlWalnuts
3 1/2 oz 99gCoconut - flaked
4   Eggs
1/2 cup 118mlApricot jam
3/4 cup 177mlWalnuts

Recipe Instructions

Preheat oven to 350F. 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 walnuts -- chopped.

Source:
Home Cooking magazine -- August 1997

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