(modified from an original recipe by Isabel Abbott)
- 1.5 cups (about 4 inches) fresh bull kelp*
- 3 eggs
- 2 cups sugar
- 1.5 cups cooking oil
- 2.5 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp cinnamon
- 1 tbsp. finely grated ginger**
- 1 cup canned crushed pineapple, drained
- Optional: Cream Cheese Frosting (see below directions for kelp cake)
Tips: *test for kelp freshness: kelp should snap when bent **ginger is much easier to grate if frozen before grating Directions:
- Preheat oven to 350 degrees; grease and flour-dust a 10″ x 10″ or 9″ by 12″ pan
- Peel and grate kelp; wash and drain well in colander.
- Beat eggs until thick and lemon-colored, gradually adding sugar.
- Stir in cooking oil to egg mixture.
- Mix dry ingredients (flour through cinnamon); gradually add to egg mixture.
- Fold in kelp, ginger, and pineapple.
- Bake at 350 degrees for 45-50 minutes.
- Optional: Frost with Cream Cheese Frosting.
Cream Cheese Frosting
(adapted from Joy of Cooking, 2006 pg 794)
- 8 oz. cold cream cheese
- (5 tbsp. unsalted butter, softened)
- 2 tsp. vanilla
- 1 lb. (4 cups) confectioners’ sugar, sifted
- Optional: grated lemon or orange zest, ground cinnamon, or liqueur
- Beat in a medium bowl at low speed just until blended: cream cheese, (optional butter), vanilla.
- Add confectioners’ sugar 1/3 at a time, beating just until smooth.
- If the frosting is too stiff, beat for a few seconds longer; do not overbeat.
- If desired, stir in additional flavoring to taste.
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