Pineapple Tote Cake

Course Desserts & Sweets
Prep. Time 15 mins
Cooking Time 1 hr
Yields 16 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

2 cups (500 ml) flour

1 1/2 cups (375 ml) sugar

1 tsp (5 ml) baking soda

2 tsp (10 ml) cinnamon

1/2 tsp (2 ml) salt

3 eggs

1/2 cup (125 ml) oil

1 tbsp (15 ml) lemon juice

3/4 cup (180 ml) milk

1 tsp (5 ml) vanilla extract

1 cup (250 ml) crushed pineapple well drained

2 cups (500 ml) shredded carrots

1 cup (250 ml) flaked coconut

1 cup (250 ml) finely chopped almonds

1/3 cup (80 ml) sugar

1/4 tsp (1 ml) baking soda

1/4 cup (60 ml) milk

1/4 cup (60 ml) butter

1 tsp (5 ml) corn syrup

1/2 tsp (1 ml) vanilla

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Instructions

Butter a 9 x 13 -inch (23 x 13 cm) pan and dust lightly with flour. Preheat oven to 350 °F (180 °C).

Add lemon juice to milk in measuring cup and set aside to sour. Sift together flour, sugar, soda, cinnamon and salt. Beat together eggs, oil, sour milk and vanilla extract. Add sifted dry ingredients and mix well. Stir in pineapple, carrots, coconut and almonds.

Pour batter into prepared pan and bake for 1 hour, or until cake springs back when lightly touched. Let cake rest in pan on cooling rack for 10 minutes, then prick carefully all over with fork, cake tester or toothpick.

Slowly pour hot glaze over cake.

Glaze:
In a small saucepan combine sugar, baking soda, milk, butter and corn syrup. Bring to a boil over medium heat; boil 5 minutes. Remove from heat and add vanilla.

Tips

Note: this cake may be baked in a buttered and floured 10-inch (25 cm) Bundt pan.

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Nutritional Info

Per serving

Energy: 336 Calories
Protein: 5 g
Carbohydrate: 42 g
Fat: 18 g
Fibre: 2.8 g
Sodium: 202 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 5 % / 55 mg
Vitamin E: 28 %
Selenium: 21 %
Folate: 19 %
Vitamin A: 17 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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