Cake Recipes
Grand Illusion Cake
Ingredients
- 2 cups granulated sugar
- 2/3 cup Butter Flavor Crisco
- 2 teaspoons almond extract
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups packed shredded raw beets (4 to 6 large)
- 1 cup canned crushed pineapple in light syrup, undrained
- 1 cup chopped pecans
- 1/2 cup flaked coconut
Instructions
- Heat oven to 350 degrees F. Grease a 10-inch Bundt pan generously with Crisco. Flour lightly.
- Combine granulated sugar, Crisco and almond extract. Beat at low speed with electric mixer until blended.
- Add eggs, one at a time, beating well after each addition. Beat at high speed 2 minutes or until fluffy.
- Sift flour with baking powder, cinnamon and salt. Add to creamed mixture at low speed.
- Fold in beets, undrained pineapple, nuts and coconut.
- Spoon into pan. Bake at 350 degrees F for one hour, or until a wooden pick inserted in center comes out clean.
- Remove from pan. Place fluted side up on cooling rack. Cool completely.
- Transfer to serving plate.
- For soft frosting, combine 3 ounces softened cream cheese and 3 cups sifted confectioners' sugar in a bowl. Beat at low speed until blended. Beat at high speed until soft and fluffy.
- Add whipping cream, if needed, for desired consistency.
- Spread or spoon over cooled cake, allowing some to run down sides.