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.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes