14-Carat Gold Cake

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	All-purpose flour
1/4 cup	15g / 0.5oz	Whole wheat flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Cinnamon
2 cups	396g / 13oz	Sugar
1 1/2 cups	355ml	Vegetable oil
8 oz	227g	Pineapple, crushed - drained
2 cups	220g / 7.8oz	Carrot pieces
1/2 cup	118ml	Walnuts
3 1/2 oz	99g	Coconut - flaked
4		Eggs
1/2 cup	118ml	Apricot jam
3/4 cup	177ml	Walnuts

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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