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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Cakes, Post to bak, To post 10 Servings

INGREDIENTS

2 c Sugar
1 1/2 c Cooking Oil
4 Eggs
3 c Carrots, finely grated
1 ts Cinnamon, or to taste
1 ts Black Walnut Flavoring
1 ts Vanilla
2 c Self-Rising Flour
1 c Black Walnuts Or Pecans, chopped -Glaze—
1/3 c Buttermilk
1 c Sugar
1/2 ts Baking Soda
1 ts Light Corn Syrup

INSTRUCTIONS

By hand mix sugar, oil, and eggs. Add carrots, cinnamon, extracts, flour,
and walnuts. Bake for 1 1/2 hrs. at 350° in a tube pan, or a Bundt pan
which has been lightly greased. Place a cookie sheet under cake for the
baking process. Omit walnut flavoring, if not using black walnuts. If
self-rising flour is not used, att 2 tsps. baking soda and 1 tsp. salt.
FOR THE GLAZE: Mix all ingredients and bring to a boil. Spoon over hot
cake.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Charles G. Moyers, Jr. = Posted to MC-Recipe Digest V1 #616
by Bill Spalding <billspa@icanect.net> on May 28, 1997

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