Carrot/pineapple Cake With Buttermilk Gl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Sifted flour |
| 1 1/2 | c | Sugar |
| 2 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | t | Cinnamon |
| 1 | t | Mace |
| 3 | Eggs | |
| 1/3 | c | Oil |
| 3/4 | c | Buttermilk |
| 2 | t | 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 | t | Corn syrup |
| 1/4 | t | Baking soda |
| 1 | t | Vanilla |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 344
Calories From Fat: 139
Total Fat: 16g
Cholesterol: 45.7mg
Sodium: 308.4mg
Potassium: 166.6mg
Carbohydrates: 47.2g
Fiber: 2.2g
Sugar: 32.8g
Protein: 4.4g