| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | (20 ounce) crushed pineapple in syrup |
| 1/2 x ca. 450 g | butter softened |
| 1 | Cut packed brown sugar |
| 1 Tasse | sugar granulated |
| 4 | eggs |
| 1 x ca. 450 g | Carrots; peeled, trimmed and shredded |
| 1 Tasse | raisins |
| 2 Teelöffel | vanilla |
| 3 Tasse | flour |
| 2 Teelöffel | Baking soda |
| 1 Teelöffel | cinnamon ground |
| | Ts Ground ginger |
| 1/2 Teelöffel | salt |
| 1 Packung | (8-ounce) cream cheese; softened |
| 1/4 x ca. 450 g | butter softened |
| | Tb Fresh lemon juice |
| 1 Teelöffel | Fresh grated lemon peel |
| 1 1/2 Tasse | Sifted confectioners' sugar |
|
Time: About 1 1/2 hours (without frosting)
Drain pineapple well, pressing out excess syrup with back of spoon. Cream butter and sugars until light and fluffy. Beat in eggs until blended. Beat in pineapple, carrots, raisins and vanilla. Combine flour, soda, cinnamon, ginger and salt. Beat small amount of dry ingredients into pineapple mixture until well blended. Pour into greased and floured 13x9 inch baking pan. Bake in pre-heated 350-degree over for 50 to 60 minutes or until toothpick inserted comes out clean. Cool completely. Makes 20 servings.
plain. Frosting will melt and may even spoil if kep unrefrigerated for several hours in warm weather.
Cream cheese frosting: Cream cheese and butter until light and fluffy. Beat in lemon juice and peel. Gradually beat in confectioners' sugar until well blended and smooth.
|
|
Anmerkungen zum Rezept:
keine |
