Grand Illusion Cake

You’ll Need:

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

Procedures: 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 an electric mixer until blended. Add eggs, 1 at a time, beating well after each addition. Beat at high speed for 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 the center comes out clean. Remove from pan. Place the fluted side up on a cooling rack. Cool completely. Transfer to a serving plate.

For Soft Frosting, combine 3 ounces of softened cream cheese and 3 cups of 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 the cooled cake, allowing some to run down the sides.

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