Carrot Pineapple Cake with Buttermilk Glaze Recipe

2 cups
1 1/2 cup
2 tsp
1/2 tsp
1 tsp
1 tsp3
1/3 cup
3/4 cup
2 tsp
1/2 cup
2 cup
1 cup
1 cup
Buttermilk Glaze
2/3 cup
1/3 cup
1/3 cup
2 tsp
1/4 tsp
1 tsp |
Sifted flour
Sugar
Baking soda
Salt
Cinnamon
MaceEggs
Oil
Buttermilk
Vanilla
Drained crushed pineapple
Shredded carrots
Chopped pecans
coconut
Sugar
Butter
Buttermilk
Corn syrup
Baking soda
Vanilla
|
|
Oven Temp ~ 350°
Baking Time ~ 45 Min.
Pan Type ~ 9x13-inch Pan |
Preheat oven, grease and flour your pan.
Sift together the first six
ingredients.
In separate bowl, combine the next four ingredients.
Add wet ingredients to dry, and mix well.
Stir in pineapple, carrots, pecans and coconut.
Pour into prepared baking pan.
Bake until cake tests done.
Combine first 5 ingredients for
glaze in a saucepan, simmer for 5 minutes. Then stir in vanilla.
Punch holes in warm cake and pour hot glaze over top.