| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
Dutch |
Cakes |
1 |
Cake |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Ground cinnamon |
| 3 |
|
Eggs, well beaten |
| 3/4 |
c |
Vegetable oil |
| 3/4 |
c |
Buttermilk |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla extract |
| 8 |
oz |
Can crushed pineapple, drained |
| 2 |
c |
Grated carrots |
| 3 1/3 |
oz |
Can flaked coconut |
| 1 |
c |
Chopped walnuts |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Soda |
| 1/2 |
c |
Buttermilk |
| 1/2 |
c |
Butter |
| 1 |
tb |
Light corn syrup |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Butter, softened |
| 8 |
oz |
Cream cheese, softened |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Sifted powdered sugar |
| 1 |
ts |
Grated orange rind |
| 1 |
ts |
Orange juice |
INSTRUCTIONS
CAKE
BUTTERMILK GLAZE
ORANGE-CREAM CHEESE FROSTING
Combine flour, soda, salt, and cinnamon; set aside.
Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir
in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour
batter in to 2 greased and floured 9 inch round cake pans.
Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in
center comes out clean. Immediately spread Buttermilk Glaze evenly over
layers. Cool in pans 15 minutes; remove from pans, let cool completely.
Spread Orange-Cream Cheese Frosting between layers and on top and sides of
cake. Store cake in refrigerator.
Buttermilk Glaze: Combine sugar, soda, buttermilk, butter and corn syrup in
a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from
heat, and stir in vanilla.
Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating
until light and fluffy. Add vanilla powdered sugar, rind and juice; beat
until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”