| 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
A Message from our Provider:
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