Monday, December 16, 2013

Citrus-Pineapple Cake with Almonds

Ingredients
4 cups of self-rising flour
2 1/2 cups of sugar
1 tsp. vanilla extract
1 cup pineapple juice
1/4 cup lemon juice
1 cup almond butter
3 eggs
1/4 cup orange juice
1 stick softened butter
1 cup slivered or chopped almonds
1 can vanilla or cream cheese frosting
1 can lemon frosting

Directions
In a large bowl, combine the sugar, vanilla extract, lemon juice, butter, and eggs; beat until the mixture is fluffy.  Then add 2 cups of self- rising flour, orange, and pineapple juice; beat until mixture is well-incorporated.  Then add the remaining self-rising flour to the mix.  Make sure the batter is thick enough so that the cake won't' fall while it is baking.  If the batter is too thin, add a 1/2 cup of extra flour and another 1/3 cup sugar, and 1/2 tsp each vanilla and lemon extract.

Pour batter into 2-8" or 9" baking pans; bake in a 325 degree oven.  Once those two layers are ready, pour the remaining batter into those pans (making sure they have been floured) and bake in that same oven.  Each layer will bake for 30-45 minutes at 325 degrees.  Use a skewer, knife, or toothpick and poke in the center of each layer.  If they come out clean, then each layer is ready.  After taking each layer out, let it cool for 10-15 minutes.  Once cooled, spread the top of  bottom layer with almond butter; sprinkle with almonds.  Then frost the top of the next layer with lemon frosting.  Then on the top of the third layer, frost with the almond butter and sprinkle with almonds.  Finally frost the rest of the cake with the vanilla or cream cheese frosting making sure the sides are frosted as well.  Sprinkle with almonds.  Finally serve cake.  Will serve at least 12.
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