We featured this recipe in our interpretation of an English
low tea that might have been served during the early 1930s at an aristocratic weekend getaway. We included it in our chapter on the film "Gosford Park" in our book "Cooking with the Movies: Meals on Reels."
In a large bowl, beat together the eggs, oil,
buttermilk, sugars, and vanilla. Combine the
dry ingredients and sift into the batter. Stir in
the carrots, pineapple, almonds, coconut, and
raisins until well blended. Pour into three 9"
round pans that have been lined with parchment
Bake for 50–60 minutes, or until a toothpick
inserted into the center of the cake comes out
clean. Allow to settle for 10 minutes, then remove
from pans and transfer to a wire rack to
cool completely. When completely cooled, remove
Ice the top of each cake with a vanilla buttercream
frosting (see next), then ice the sides
until the entire cake is covered.
Vanilla Buttercream Frosting
Cream the butter, then add the sugar a little
at a time until the mixture begins to resemble
crumbs. Slowly add the milk, beating all the
while, then pour in the extract. Continue to
beat until wispy. If the icing appears to be too
runny, add more sugar.