Aunt Mary's Carrot-Pineapple Bundt Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe came from my Aunt Mary who lives in Nigeria. (can be baked in 9 x 13 to lessen baking time) Ingredients:
2 cups sugar (i use 1 1/2 cup) |
1 1/2 teaspoons baking soda |
3 cups cake flour, sifted |
1 1/2 teaspoons salt |
2 teaspoons cinnamon |
1 teaspoon baking powder |
1 (8 3/4 ounce) can crushed pineapple or 1 1/4 cups fresh pineapple, chopped small |
1/2 cup pineapple juice (previously reserved) |
3 eggs, beaten |
1 1/2 cups oil |
2 teaspoons vanilla |
2 cups raw carrots (grated and loosely packed) |
1 1/2 cups pecans (optional) |
Directions:
1. Grease and lightly flour baking pan. Preheat oven to 325°F
2. Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder
3. Drain can of pineapple juice from pineapple, saving the juice.
4. Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla
5. Stir in pineapple, carrots and (optional) pecans
6. Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.).
7. Cool for 10 minutes in pan before unmolding
8. Frost with Currant-Nut Icing.
9. Currant-Nut Icing
10. 4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla
11. 1 pkg (8 oz.) soft cream cheese 1/4 cup chopped walnuts
12. 1/4 cup butter 1/4 cup currants
13. 2 Tablespoon milk
14. Plump currants by soaking in 1/3 cup of hot water for 5 minutes.
15. Drain well.
16. Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla
17. until smooth. Fold in walnuts and currants.
18. Spread over cooled cake.
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