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Receta Carrot Pineapple Bundt Cake

Name: Carrot Pineapple Bundt Cake
Ingredients: 3 c. flour; 2 c. sugar; 1 1/2 x teas baking soda; 2 x teas cinnamon; 1 1/2 x teas salt; 1 x teas baking pwdr; 1 can (8-3/4 ounce) crushed pineapple; 2 c. raw carrots, grated & loosely packed; 3 x Large eggs beaten; 1 1/2 c. salad oil; 1 1/2 c. minced nuts (I use walnuts); 2 x teas vanilla

de Global Cookbook

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Ingredientes

3 c. flour
2 c. sugar
1 1/2 x teas baking soda
2 x teas cinnamon
1 1/2 x teas salt
1 x teas baking pwdr
1 can (8-3/4 ounce) crushed pineapple
2 c. raw carrots, grated & loosely packed
3 x Large eggs beaten
1 1/2 c. salad oil
1 1/2 c. minced nuts (I use walnuts)
2 x teas vanilla

Direcciones

Grease & lightly flour pan. Mix together flour, sugar, cinnamon, baking soda, baking pwdr & salt. Drain pineapple, save the syrup.
Add in syrup to dry mix. All Large eggs, oil & vanilla. Beat 3 min.
Stir in pineapple, carrots & nuts. Bake 325 for 1-1/2 hrs.
Cold 10 minutes in pan before unmolding. Sprinkle w/power sugar.