Recipe - 14 Carat Gold Cake

1 Three fourths cup Allpurpose flour
One fourth cup Whole wheat flour
2 teaspoon Baking powder
1 One half teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Cinnamon
2 cup Sugar
1 One half cup Vegetable oil
8 ounce Pineapple; crushed, drained
2 cup Carrot pieces
One half cup Walnuts
3 One half ounce Coconut; flaked
4 Eggs
One half cup Apricot jam
Three fourths cup Walnuts

Preheat oven to 350 degrees. Grease and flour three 9" round baking pans.
Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in
large mixing bowl. Set aside. Assemble electric blender. Put One half cup
walnuts in blender container. Cover and process two cycles at grind. Add to
dry ingredients. Put oil, pineapple and carrot pieces into blender
container. Cover and process five cycles at grind until carrots are finely
chopped. Pour into bowl with dry ingredients. Add eggs and coconut Mix with
electric mixer at medium low speed until ingredients are moistened.
Increase speed to medium and continue to mix one minute. Pour into prepared
pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool for 10 minutes, remove from pan and cool on wire rack. When
cool, frost top of each layer with Cream Cheese Frosting. Place layers on
top of one another. Assemble blender. Add Three fourths cup walnuts to blender
container. Cover and process 2 cycles at grind. Set aside. Heat apricot jam
in small saucepan over medium heat until melted. Brush sides of cake with
melted jam. Sprinkle sides with choppedwalnuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini