1-1/2 cups salad oil or 1
cup butter and 1/2 cup oil 2-1/2 cups sugar 4 eggs, separated 5 tbsp.
hot water 2-1/2 cups sifted all purpose flour 1-1/2 tsp. baking powder
1/2 tsp. baking soda 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp.
ground cloves 1 tsp. ground cinnamon 1 cup freshly grated carrots
1 cup crushed pineapple, drained 1 cup chopped walnuts
How
to make Carrot Pineapple Cake
Preheat oven to 325 deg F. Grease
and lightly flour a 9-inch tube pan (or two 9 x 1-1/2 inch round baking pans or
a 13 x 9 x 2 inch baking pan).
Cream oil and 2 cups of the sugar
until blended. Add egg yolks one at a time, beating well after each addition.
Beat in hot water.
Sift dry ingredients together, beat into egg
mixture. Stir in carrots, pineapple, and walnuts.
Beat egg whites
until soft peaks form. Graduall add the remaining 1/2 cup sugar, beating until
stiff. Fold into batter. Pour into prepared pan. Bake 60-70 minutes (tube pan),
30-40 minutes (round pans) or 50-60 minutes (rectangular pan) or until cake tests
done.
When cool, frost with Cream Cheese Frosting or brush with Butter
Rum Sauce
Cream margarine and cream cheese together until soft
and smooth. Add vanilla. Add powdered sugar gradually and beat until it becomes
spreading consistency.
Butter - Rum Sauce 1/4 cup water
1/2 cup rum 1 cup (200gram) sugar 1/4 cup (56gram) butter
in
a saucepan, mix water, rum and sugar and bring to a boil until sugar dissolves.
Remove from fire and stir in butter until melted.
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