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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Moist cake. Compliments of Aunt Sandy. Ingredients:
2/3 cup sugar |
1/4 teaspoon baking soda |
1/3 cup buttermilk |
2 tablespoons light corn syrup |
1/2 teaspoon vanilla |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups sugar |
2 teaspoons cinnamon |
2 cups finely grated carrots |
1 cup coarsly chopped nuts |
1 cup flaked coconut |
3 eggs |
3/4 cup buttermilk |
1/2 cup oil |
2 teaspoons vanilla |
8 1/2 ounces crushed pineapple |
Directions:
1. Buttermilk Glaze:.
2. Combine in saucepan, except vanilla.
3. Bring to boil & boil gently 5 minutes. Remove from heat and add vanilla.
4. Cake:.
5. Sift together first 5 ingredients.
6. Beat eggs, buttermilk, oil and vanilla.
7. Fold in remaining ingredients. Place in well-greased 9 x13 pan.
8. Bake 350* for 40-45 minutes.
9. As soon as you remove from oven, prick with fork and pour glaze over top (slowely). Cool in pan.
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