| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 2/3 | c | Oil |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 3 | tb | Bourbon |
| 1 1/2 | c | Grated carrots |
| 1 | c | Chopped pecans |
| 1 | c | Powdered sugar |
| 2 | tb | Hot water |
| 1 | tb | Bourbon |
INSTRUCTIONS
BOURBON 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) Beat oil and sugar until well mixed. Beat eggs into the mixture. Stir in flour, baking powder, soda, salt, cinnamon and nutmeg. Add bourbon, carrots and pecans and mix well. Pour into greased and floured 9x9-inch cake pan. Bake at 325 F for 40 minutes. Cool in pan. Bourbon glaze: Blend together and spread over cooled cake. 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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