Gen Kidwell
Family Cookbook
by Gen Kidwell
Dee's Norwegian Harvest cake
2 cups All purpose flour
1 tablespoon Ground cinnamon
2 teaspoons Baking soda
1/4 teaspoon Salt
1 cup Vegetable oil
1 cup Sugar
1 cup Firmly packed golden brown sugar
4 large Eggs
1 1/2 cup Finely grated carrots
1 cup Drained canned crushed pineapple in juice
1/2 cup Mashed ripe bananas
3/4 cup Chopped pecans
***FROSTING:***
8 ounces Package cream cheese, at room temperature
1 cup Powdered sugar
3 tablespoons Unsalted butter, at room temperature
1/4 teaspoon Ground cinnamon
Additional ground cinnamon
Directions
FOR CAKE: Preheat oven to 350F. Grease and flour a 12-cup Bundt pan. Sift
the first four ingredients into a medium bowl. Whisk the oil, sugar, brown
sugar and eggs in a large bowl until well blended. Mix in the dry ingredients.
Add the carrots, pineapple, banana and pecans; blend well. Pour into the prepared
pan. Bake until a cake tester inserted near the center comes out clean, or
about 1 hour. Let the cake stand in the pan for 10 minutes before turning
out onto a rack to cool.
FOR FROSTING: Beat the cream cheese, powdered sugar, butter
and 1/4 teaspoon cinnamon in a medium bowl until smooth. Spread frosting over
the cake. Sprinkle with additional cinnamon. Can be prepared 1 day ahead.
Cover with a cake dome and refrigerate.
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