Cake

Just experience. This is for four large loaf pans!

Ingredients (5/6)

  • 18 eggs (15)
  • 200 g (167 g) molasses or dates jam
  • 1 ⅓ (1.11) cup oil (210g/cup)
  • 60 ml vanilla (50)
  • zest of 3 lemon
  • 3 lemon juice
  • 473 ml yogurt (395)
  • 709 ml (3 c) milk  (590)
  • 15 cups any combination of flour (2 kg) => 1.667 kg:
    • 3 c barley
    • 1 c buckwheat
    • 1 c coconut
    • 2 c millet
    • 3 c Amaranth
    • 3 c whole wheat
    • 2 c flaxseed
  • Levant, choose one of the two
    • 2 Tbsp 2 tsp baking soda (56g) and 3 Tbsp 1 tsp cream of tartar (30 g) => 47g bs, 28g ct
    • 3 tsp baking soda and 3 Tbsp baking powder
  • 1 Tbsp + 1 tsp salt (24g) => 20g
  • 1 Tbsp + 2 tsp cinnamon powder (10g)=> 8 g
  • 1 Tbsp cardamom powder (8g) => 7g
  • 2/3 tsp clove or nutmeg powder (1/2 tsp)
  • 1.5 tsp ginger powder (1 1/4 tsp)
  • 1.3 kg carrots and apples, grated (1kg)
  • 2.7 c nuts (2 1/4c 250g)
  • 4 c raisins preferably soaked in the milk and blended (3 1/3c or 500g)

Directions

  1. Grease two loaf pans and powder with flour
  2. Turn on oven for 350F
  3. Mix eggs until smooth, then add all the liquids and the lemon ingredients.
  4. Mix flour, baking soda, baking powder, salt, spice powders well
  5. Make a hole in the dry ingredients and pour in the liquid mixture. Mix until you see just a little raw flour left.
  6. Add the carrots and apples and mix a little more. Never over mix.
  7. Add in the nuts and raisins
  8. Pour into loaf pans. Bake for about 1h15min or until knife comes out clean. (Internal temperature should be above 190F, if you have a thermometer)
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