This recipe is taken from the 1979 Milk Calendar. This is the Pineapple Tote Cake recipe.
- Prep: 15 min
- Cooking: 1 h
- 2 cups (500 mL) all-purpose flour
- 1 1/2 cups (375 mL) sugar
- 1 tsp (5 mL) baking soda
- 2 tsp (10 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 3 eggs
- 1/2 cup (125 mL) oil
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 3/4 cup (180 mL) Milk
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) well drained crushed pineapple
- 2 cups (500 mL) shredded carrots
- 1 cup (250 mL) flaked coconut
- 1 cup (250 mL) finely chopped almonds
- 1/3 cup (80 mL) sugar
- 1/4 tsp (1 mL) baking soda
- 1/4 cup (60 mL) Milk
- 1/4 cup (60 mL) butter
- 1 tsp (5 mL) corn syrup
- 1/2 tsp (1 mL) vanilla extract
Butter a 9 x 13 -inch (23 x 13 cm) pan and dust lightly with flour. Preheat oven to 350 °F (180 °C).
Add lemon juice to milk in measuring cup and set aside to sour. Sift together flour, sugar, soda, cinnamon and salt. Beat together eggs, oil, sour milk and vanilla extract. Add sifted dry ingredients and mix well. Stir in pineapple, carrots, coconut and almonds.
Pour batter into prepared pan and bake for 1 hour, or until cake springs back when lightly touched. Let cake rest in pan on cooling rack for 10 minutes, then prick carefully all over with fork, cake tester or toothpick.
Slowly pour hot glaze over cake.
In a small saucepan combine sugar, baking soda, milk, butter and corn syrup. Bring to a boil over medium heat; boil 5 minutes. Remove from heat and add vanilla.
Note: this cake may be baked in a buttered and floured 10-inch (25 cm) Bundt pan.
Top 5 Nutrients
|Calcium:||5 % / 55 mg|
|Vitamin E:||28 %|
|Vitamin A:||17 %|