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Preheat oven to 350º.

A classic golden eggless cake of goodness

3 1/2 Cups Soft a Silk or Swan’s Down Cake Flour
1 1/2 tsp Baking Soda
2 tsp. Rumford Baking Powder
1 tsp. Sea Salt
2 tsp. dry Ener-G Egg Replacer
2 Cups Sugar
1 Cup Butter (melted)
1/2 Cup Corn Oil
2 tsp. ground Cinnamon
1/4 Cup Instant Vanilla Pudding
20 oz. Can Crushed Pineapple
1/2 Cup Shredded Coconut
2 Cups Raw Shredded Carrot
1/2 Cup Raisins and Walnuts or Pecans

Melt butter. Put all wet ingredients into a large bowl, including the crushed pineapple. Stir in the dry ingredients. Beat 2 minutes. Fold in coconut, raisins and nuts. Stirring to incorporate all the ingredients and distribute the fruit and nuts well.Pile into a prepared Bundt pan.

Bake 30 - 45 minutes until an inserted toothpick comes out clean the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a lemony frosting.

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