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Number of Servings: more than 8 Comments: This cake is delicious served warm or at room temperature. I reduced the sugars and butter by about 25% from the original recipe and it is just as delicious.
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Number of Servings: more than 8 Comments: This came from a friend of a friend. I call it "Sam's Carrot Cake". Optional, you may substitute two 2.5 oz. jars of baby food carrots for 1/2 cup of oil. Also you may add 1/2 cup of golden raisins. If you want two smaller cakes, one for now and one for later, bake in two 9x9 cake pans. Once frosted, these fit well and freeze nicely in the Glad "13 cups" square plastic containers. Enjoy!
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Number of Servings: more than 8 Comments: This recipe was converted from a recipe that called for a 9x13x2 pan as a way to learn to bake in a pressure cooker. I have the 8 quart Pro-selections cooker they sell at the boat show. If you have a smaller cooker you could do one pan at a time, I believe you would do each for 30 - 35 minutes still but I haven't tried it that way. If you don't have confectioners' sugar but have a blender or food processor you can make your own by grinding regular sugar until it is power fine. If the top of the lower layer of the cake get messed up by the spacer don't worry, you've going to frost it and stick and layer on top of it anyway. The spacers could be just about anything, I've been using bent coat hangers.
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Number of Servings: more than 8 Comments: I adapted the original recipe by reducing the quantities of butter and sugar in both the cake and the topping by 25% - 30% and still think it is delicious. Serve warm or at room temperature.
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Number of Servings: 8 Comments: This is light and perfect in tropical locations.
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Number of Servings: more than 8 Comments: This cake is great with a peanut butter frosting. It is unique because it has no eggs or dairy products. Traditional family birthday cake for us!
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