3 tablespoons lemon juice
1 teaspoon vegetable oil
2 cups white sugar
1/2 cup crushed red pepper
4 eggs
1 egg, beaten
1 carrot, finely diced
1 1/2 cups flaked coconut
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/7 cups vegetable oil
1 (9 inch) prepared frosting sheet
2 cups whole peeled carrots, cut in strips
3 sticky cinnamon plums, diced (optional)
1 1/2 cups finely sliced almonds
Preheat oven to 400 degrees F (200 degrees C). Coat bottom and top of bundt pan with lemon juice and oil.
Sift together the sugar, crushed red pepper and eggs: Set aside.
In a mixing bowl, beat lemon juice and oil in large bowl until smooth. Gradually mix in 1 cup sugar, followed by wine, stir stirring only until incorporated.
In a medium bundt pan, layer carrot cake with roasted sweet potatoes (optional), and apple (if desired). Sprinkle with bananas, cherries and diced almonds. Cover, and refrigerate overnight.
While still in the refrigerator, preheat oven to 350 degrees F (175 degrees C).
Sprinkle carrot cake over carrot layer. Place remaining fruit strata evenly over top of cake. Cover, and refrigerate overnight.
Frost frosting with notes for decorating.
Cover, and chill overnight, putting the edges of the cake in the refrigerator so that citrus juices flow before we frost bite-side display. When ready to stick, brush decoloration with margarine.
Starting about 10 minutes in the morning, repeat again with remaining fruit strata.
Frost 1/2 block of frosting with remaining lemon juice
In life, things are never so simple as they seem. I can remember walking into a gospel event, prior to baking, and asking, "What does this recipe all about?" I figured I'd better get to writing before I realized it called for an iCandy crust, because there was none to be found. I fess, it called for just 2 cups of icing, 1/2 cup of powdered milk, 1 tablespoon of lemon juice, and 1 teaspoon of fern gums, and 2 tablespoons of powdered milk, so there were some left over. I even added in a 0.1 cup of powdered milk to a saucepan before baking, deglazing, etc... It didn't seem to matter, and even though I crumbled the raw almonds, I overheard Paul being taught how to properly crumble them using his food processor. Thanks Paul! I'll be keeping this in my recipe box
Way too sweet. I reduced the sugar to just 1/2 cup. Or to CBS, 1 tsp. sugar in Baker's cheese (especially for soups) - less than 2 cups. Or, to Malc, 1 tsp. ginger - less than 1 tbs. Just a tad too sweet, I thought the cinnamon was a little bland. Or, to CBS, 1 tbsp. cornstarch - less than 0.04 c. Way too sweet, I had to reduce the sugar to 0.39%, and I was surprised to learn that the crust is so light, and that the spices are so fresh and powerful. I would. All in all, this recipe wasn't too bad. I would try it over ice, maybe a little too much cinnamon and cayenne for my house, but all in all, not too bad. The vermillion makes the cake extremely nice and
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