Glazed carrot nut cake

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Salad oil
2 cups Fine granulated sugar
2 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
2 teaspoons Cinnamon
4 Eggs
3 cups Grated raw carrots
1 cup Finely chopped walnuts or pecans
1 cup Sugar
Grated peel of 1/2 an orange
¼ cup Cornstarch
1 cup Orange juice
1 teaspoon Lemon juice
2 tablespoons Butter
½ teaspoon Salt

Directions

GLAZE

Beat the oil and sugar with mixer for 5 minutes. Sift the next 5 ingredients together and stir half into sugar mixture. Blend thoroughly.

Add remainng half of dry ingredients, alternately with eggs, one at a time, mixing well after each addition.

Add carrots and nuts, mix well and pour into a lightly oiled 10-inch tube pan. Bake at 325 degrees F for 1 hour and 15 minutes. When done, invert pan on cake rack and let it cool.

For the glaze, place the sugar, orange peel, cornstarch, and orange juice in a saucepan and stir until well mixed. Then add the lemon juice, butter and salt. Cook over medium low heat, stirring constantly, until thick and glossy.

Let cool until tepid, then spread on unmolded cake. When cool, freeze cake on a tray, then remove cake, wrap, label and put back in freezer, if desired, for storage.

NOTES : This will keep for three months in the freezer. I always like to have one on hand. If you don't want to make the orange glaze, put whipped cream on the cake when you're ready to serve it.

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 26, 1997

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