- 3 cups sifted flour
- 1 can (8-1/4 oz) crushed pineapple, undrained
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 3 eggs
- 1 cup butter
- 2 cups sugar
- 2 tspns cinnamon
- 1 tspn baking soda
- 2 tspns baking powder
- 2 tspns vanilla
- 1/2 tspn salt
Sift together the flour, baking soda, baking powder, cinnamon, and salt.
Cream butter and sugar. Add eggs, and beat until fluffy. Stir in dry ingredients, carrots, walnuts, pineapple, and vanilla. Mix well.
Pour into greased 13x9x2-inch pan. Bake in moderate oven. 350 degrees, 55 to 60 minutes or until cake tests done.
Cool on rack. Makes 12 servings. "This attractive cake is perfect dusted with confectioners sugar."
Hawaiian Pineapple French Toast (1941)
(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)
Hawaiian Pineapple French Toast (1941)
(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)
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