A Southern slaw, red cabbage CAKE with cream cheese icingUser Submitted Recipe
2 ¼ c. all purpose flour
1 ¾ c. sugar
2 tsp. baking soda
1 tsp. baking powder
2 tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. kosher salt
¾ c. buttermilk
1 c. canola oil
3 tsp. Vanilla extract
½ c. shredded carrots.
¾ c. shredded (like for cole slaw) red cabbage then rough chop
¼ sun maid raisins
¾ c. pecans + ¼ cup for topping.
1 c. Breakstone’s sour Cream
Cream cheese icing and glaze recipe to follow
Preheat oven to 350 degrees and prepare three 9 inch round cake pans with non stick baking spray. In a medium bowl sift together flour, sugar baking soda, baking powder, cinnamon, nutmeg and salt and set aside. Next in your stand mixer bowl on medium speed mix together eggs, butter milk, oil and vanilla. When it is mixed well add the dry flour mixture to your wet. Start mixer on low then scrap sides and beat on medium high until creamy about 30 seconds to 1 minute or so, then add the sour cream and mix until creamy about 20 seconds to 40 seconds on medium high. Next by hand mix in carrots, cabbage and ¾ cups chopped pecans and raisins Mix well. Pour into three round 9 inch cake pans and bake for 25 to 35 minutes. Remove from oven and let stand in pans for about 10 minutes then Turn out on cooling racks allow cooling completely. Ice and decorate with the remaining ¼ cup pecans
Cream cheese icing
2 (8 oz) package cream cheese softened
¾ c. butter
2 T. whipping Cream or milk
1 ½ T. vanilla extract
7 c. confectioners’ sugar
In a mixer cream together cream cheese and butter. Then add whipping cream mix on high for about 30 seconds then put mixer on low. Then add vanilla while mixing and slowly add confectioners’ sugar mix until creamy and spreadable.
no nutrition information available
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