| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Flour |
| 2 |
|
Egg whites |
| 1/2 |
t |
Baking powder |
| 3/4 |
c |
Nonfat buttermilk |
| 1/2 |
t |
Baking soda |
| 2 |
t |
Vanilla extract |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Coconut extract |
| 1 |
t |
Cinnamon |
| 1 |
c |
Golden raisin |
| 1/2 |
t |
Allspice |
| 1 1/2 |
lb |
Carrots shredded coarse |
| 1 |
t |
Ginger |
| 8 |
oz |
Can crushed pineapple in |
|
|
syrup drained |
| 1 |
c |
Molasses |
| 1 |
c |
Light brown sugar |
| 1/2 |
t |
Nutmeg |
|
|
Butter flavored cooking |
|
|
spray |
| 1 |
c |
Nonfat sour cream |
| 1/4 |
t |
Coconut extract |
| 1/3 |
t |
Pineapple preserves |
| 2/3 |
c |
Powdered sugar |
| 1/2 |
c |
Light brown sugar |
INSTRUCTIONS
From: srasheed@juno.com (Sam M Rasheed) Combine icing ingredients in a
medium sized bowl and mix well. Refrigerate uncovered. Preheat oven
to 325 degrees. Spray three 81/2" round cake pans with cooking spray
and wipe with a paper towel to absorb the excess. In a medium sized
bowl combine flour, baking powder, baking soda, salt, and spices and
mix well. In a large bowl, combine brown sugar, molasses, egg whites,
buttermilk, vanilla, coconut extract, and drained pineapple and mix
well. Add raisins and carrots and stir well. Add the dry mixture to
the wet mixture and mix well. Spoon batter into the three pans
equally. Bake for 40 minutes. Let cakes cool for 5-10 minutes before
removing them from pans. Remove from pans and cool completely.
Assemble cake by covering two layers of cake with icing. Stack these
iced layers and top them with plain layer. Spread the rest of the
icing over the top and sides of cake. Refrigerate for several hours or
overnight before serving. 14 servings. Posted to JEWISH-FOOD digest
by dsabraham@juno.com (Deena Abraham) on Nov 2, 1998, converted by
MM_Buster v2.0l.
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