Serves 12
"IN THE KITCHEN~WITH MOM"
p. 127
Ellayne Sapienza
CAKE
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup oil
3/4 cup buttermilk
1 1/2 cups sugar
2 teaspoons vanilla
8 ounces canned, crushed pineapple, well drained
2 cups grated carrot
3 1/2 ounces shredded coconut
1 cup walnuts, coarsely chopped
BUTTERMILK GLAZE
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 pound butter or margarine
1 tablespoon corn syrup
1 teaspoon vanilla
CREAM CHEESE FROSTING
1/4 pound butter or margarine, at room temperature
8 ounces cream cheese, softened
1 teaspoon vanilla
1 teaspoon orange juice
1 teaspoon grated orange peel
2 cups sifted confectioner's sugar
CAKE: Sift together the first 4 ingredients and set aside. Beat the eggs in a large mixing bowl. Add oil, buttermilk, sugar and vanilla; beat well. Add the dry ingredients; beat well. Stir in the remaining ingredients. Pour into a generously greased 13 X 9 X 2 inch baking pan. Bake at 350 degrees F for 55 minutes or until the cake tests done. While the cake is baking, prepare the buttermilk glaze. Remove cake from oven and slowly pour the glaze over the hot cake. Cool ckae in pan until glaze is absorbed, about 15 minutes. Turn out onto a serving platter or leave in pan to cool completely. The cake may be frozen at this point. Frost the cake with the cream cheese frosting. Sprinkle the top with crushed walnuts if desired.
BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla.
CREAM CHEESE FROSTING: Cream the butter and the cream cheese until fluffy. Beat in the vanilla, orange juice, and the grated orange peel. Gradually add the sugar and beat to a spreading consistency.