Killer Carrot Cake
1/4 cup Canola oil
2 cups sugar
2 cups flour all purpose
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. black pepper ( I am not kidding, yes, pepper )
2 tsp. baking soda
1/2 tsp. salt
3/4 cup chopped walnuts, pecans, whatever
1 cup crushed pineapple
1/2 cup shredded coconut
1/2 cup raisins
1 tsp. vanilla
4 eggs
3 cup carrots.
Mix dry ingredients together, mix wet ingredients together, then add wet to
the dry and mix well. Cook in greased cake pan, dusted with flour in 350 F oven for about 40 - 50 minutes or so, test for doneness with tooth
pick. Different ovens and pans can make a difference in cooking times. Top
with butter cream cheese topping that you can purchase from the supermarket.
Daffodil Cake
1 1/4 cups cake flour
1 3/4 cups sugar
1 3/4 cups egg whites
(12 to 14 large eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
5 egg yolks
2 tablespoons cake flour
2 tablespoons sugar
1 tablespoon lemon or lime peel - grated
Glaze:
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons lemon or lime peel - grated
2 tablespoons lemon or lime juice
1 tablespoon butter
Bake at 375 F.
Sift the flour and 3/4 C. of the sugar together three times. In a large
mixing bowl, whisk the egg whites, cream of tartar, and salt until soft
peaks form. Gradually beat in 1 C. sugar and continue to beat until very
stiff peaks form. Sift about 1/4 of the flour mixture over the egg
whites, gently folding. Repeat with remaining flour mixture, 1/4 at a
time. Fold in vanilla. Remove one-third of the batter and set aside.
In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until
thick and pale yellow.
Stir in the lemon peel. Fold about 1/2 C. of the
reserved batter mixture into eggs to lighten them, then gently fold egg
yolk mixture into reserved batter. Spoon white and yellow batters
alternately into an ungreased tube pan. Run knife gently through batter
to eliminate air pockets and to swirl the batters. Bake in lower third
of oven for 35 - 40 mins. Invert pan to cool. When cool, remove from pan
and spoon warm glaze over top or serve sauce on the side.
Glaze: Cook sugar, cornstarch and water over medium heat till smooth and
thickened. Add lemon peel, juice and butter and heat till warm.
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