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Ingredients
- 8 oz Crushed pineapple, drained
- 1 c Chopped pecans
- 1 ts Ground cinnamon
- 1 ts Baking soda
- 1 ts Salt
- 1/4 ts Baking powder
- 3 c Flour
- -1/2 cup brown sugar)
- 2 c Sugar (or 1 1/2 cups plus
- 2 c Grated carrots
- 1 c Vegetable oil
- 3 Eggs
- Jim Vorheis
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Directions
Yield: 6 Portionen
In a large mixing bowl beat eggs until foamy. Add oil, carrots and sugar. Beat well. Sift together flour, baking soda, salt, baking powder and cinnamon. Add to egg mixture and blend well. Stir in nuts and pineapple. Grease and flour 2 loaf pans. Divide batter between the pans. Bake in a preheated 350 degree oven for 1 hour, or until done. Cool and remove from pans.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Weitere Informationen zur Kategorie Breads.
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