Carrot/pineapple cake with buttermilk gl
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted flour |
| 1½ | cup | Sugar |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Mace |
| 3 | Eggs | |
| ⅓ | cup | Oil |
| ¾ | cup | Buttermilk |
| 2 | teaspoons | Vanilla |
| ½ | cup | Drained crushed pineapple |
| 2 | cups | Shredded carrots |
| 1 | cup | Chopped pecans |
| 1 | cup | Coconut |
| ⅔ | cup | Sugar |
| ⅓ | cup | Butter |
| ⅓ | cup | Buttermilk |
| 2 | teaspoons | Corn syrup |
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Vanilla |
Directions
BUTTERMILK GLAZE
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: wilkins@... (Darin Wilkins) Sift first 6 ingredients together. In separate bowl, combine eggs, oil, buttermilk and vanilla. Add wet ingredients to dry, and mix well. Stir in remaining cake ingredients. Pour into greased and floured 9x13-inch baking pan. Bake at 350 F for 45 minutes, or until cake tests done.
Buttermilk Glaze: Combine in a saucepan, simmer for 5 minutes. Then stir in vanilla. Punch holes in warm cake and pour hot glaze over top.
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