| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted flour |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Mace |
| 3 |
|
Eggs |
| 1/3 |
c |
Oil |
| 3/4 |
c |
Buttermilk |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Drained crushed pineapple |
| 2 |
c |
Shredded carrots |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Coconut |
| 2/3 |
c |
Sugar |
| 1/3 |
c |
Butter |
| 1/3 |
c |
Buttermilk |
| 2 |
ts |
Corn syrup |
| 1/4 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
BUTTERMILK GLAZE
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:15 +0200
From: wilkins@renoir.scubed.com (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,
http://www.erols.com/hosey.
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