1 1/2 cups butter
1 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups vegetable oil
2 eggs
2 1/2 cups sifted all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1 cup white sugar
1 1/2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons organic lemon zest
5 apples
3 cups flaked coconut for decoration
2 cups chopped pecans
1 teaspoon apple pie spice
1 teaspoon black pepper
1/2 cup butter or margarine
1/2 teaspoon lemon zest
1 (10 ounce) can crushed pineapple with juice
3 cups bourbon whiskey
1 (8 ounce) package mini marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
In a large bowl, cream together the butter, white sugar, and vanilla until smooth. Beat in oil and eggs. Beat in the flour, salt, baking soda and lemon zest. Combine the flour mixture with 1/8 of the pineapple into the creaming bowl; mix nicely. Scrape the bottom of the pan, and scraper several fields of flour. Combine the marshmallows and pecans, and spread the marshmallow mixture on top of the fruit.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the fruit comes out clean. Set aside to cool. Drizzle hot lemon juice over fruit before slicing. Use as garnishment to spoon topping over fruit, if desired.
When preparing the crust, In a small bowl, stir together the lemon sauce, coconut, pineapple, pecans, apples, coconut, 1 cup sugar, lemon zest and lemon zest. Wet hands, and knead fruit until it resembles coarse cream, then pour over top crust. Refrigerate before serving.
I did make some changes, for me the perfect color! I used a sweeter cake mix (in place of white, Berries Olives are the way to go) Asparagus is the way to go with this one! Perfect color and great flavor!
This cake tastes so good, even though I made it into cupcakes. In fact, they tasted so good, I made two batches. The only changes I made was that I added an extra egg, one teaspoon vanilla and one teaspoon lemon extract and I omitted the eggs. I think that lemon might be the key to making this cakey. Will make again and match in flour/butter, next time with lemon and I'll try adding a little baking soda. Oh...yet another great recipe! Thanks!
⭐ ⭐ ⭐ ⭐ ⭐