| Celie Hayes' Fourteen Carat Cake | |||||||||
| It’s a wonder to me what a powerful emotional presence food can have. Most families have special recipes that must be served at Thanksgiving or Christmas or Chanukah because those dishes glue that family together and remind them of other happy times. A favorite recipe prepared for a returning son or daughter says, “I know this is your favorite and I made it because we love you and are so glad you’re home.” At this month’s Silver Kings dinner, Danny Hayes came up to me and asked if I would like to have his wife, Celie’s carrot cake recipe for my column. I’ve come to find out that Celie was rather famous for her carrot cake. Since her passing, Danny has made her recipe many times and he noted on the bottom of the recipe “Celie looks over me when I make it. I haven’t fouled up yet.” While Celie may have made the recipe famous, Danny admitted that the original came from Gurt Roussey Boyd who, with her husband Dave, grew carrots on the Roussey Ranch in the area where the Crinklaw farm is today. The Boyds grew carrots for the Maggio procession plant in the 40s and the 50s and to promote their product, Gurt developed recipes for carrot cake, carrot bread, carrot cookies, carrot pie, etc. etc. When I tested the recipe, I added all the optional ingredients because I wanted a rich and fruity version that would be appropriate for a Christmas feast. The original version was a layer cake but I baked it in a sheet pan so it would be easier to serve. It smelled absolutely wonderful while it was baking and it is dense and moist and delicious. I can see why it is the Hayes’ favorite cake for reunions and birthdays and other special events. |
Fourteen Carat Cake 2 c. sifted flour 2 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 2 c. sugar 1 1/2 c. salad oil 4 eggs 2 c. finely grated carrots 1 (8 oz.) can crushed pineapple, drained 1/2 c. chopped nuts (pecans especially good) 1 c. (3 1/2 oz.) can flaked coconut (optional) 1 c. raisins (optional) Heat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs, mixing well. Add carrots, pineapple, nuts, coconut and raisins. Blend thoroughly. Layer cake: Pour batter into 3 9” buttered and floured layer cake pans and bake for 30 to 35 min . Sheet cake: Pour batter into buttered and floured 9 x 13 baking pan and bake for 40 minutes. I used a parchment paper liner in the pan. When done, remove pans from over, cool for 10 to 15 minutes in the pan and turn out to cool thoroughly. Cream Cheese Frosting 1/2 c. butter 1 (8 oz.) package cream cheese 1 lb. confectioners sugar 1 tsp. vanilla Cream butter and cream cheese together and add sugar and vanilla. Thin to spreading consistency with milk, if necessary. |
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Courtesy of:
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Real Estate & Living
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www.somocorealestate.com
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