Grandma Chics Carrot Cake 1968 Recipes
GRANDMA'S CARROT CAKE
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDMA'S CARROT CAKE
This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Provided by heybejay
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g
GRANDMA CHICS CARROT CAKE 1968
Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.
Provided by andypandy
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
- Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
- Down to bottom.
- Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
- Test with a tester, should come away clean.
- When done remove from oven Place onto a cooling rack.
- Cool completely When cool glaze with a coffee glaze over the top and over the sides.
Nutrition Facts : Calories 487.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 61.1, Sodium 318.2, Carbohydrate 69.9, Fiber 2, Sugar 47.9, Protein 5.5
GRANDMA CHICS OVEN RIBS 1968
Make and share this Grandma Chics Oven Ribs 1968 recipe from Food.com.
Provided by andypandy
Categories Chicken
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine brown sugar, celery seed, chilli powder and salt to make a rub.
- Rub all over racks of ribs, both sides.
- Lay in a roasting pan.
- Place in oven uncovered at 350 degrees and bake for 45 minutes, turning and rotating every so often.
- Drain off some of the fat if desired.
- Combine the two 10 ounce cans of tomato soup with water, vinegar.
- Pour over all the ribs after the 45 minutes is done.
- Cook now covered for 2 1/2 hours basting and turning every so often.
- Can brown more uncovered the last half hour of cooking.
- This can also be done wrapped in foil on the bbq.
- cooking first with the rub in sealed foil, opening and resealing with the liquids, that is how we always made them for the cottage outings.
Nutrition Facts : Calories 966.7, Fat 58.5, SaturatedFat 21.2, Cholesterol 208.5, Sodium 1058, Carbohydrate 54.1, Fiber 1.7, Sugar 47.5, Protein 54.9
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