CAKE
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
-BUTTERMILK GLAZE-
1 c Sugar
1/2 ts Soda
1/2 c Buttermilk
1/2 c Butter
1 tb Light corn syrup
1 ts Vanilla extract
———————ORANGE-CREAM CHEESE FROSTING———————
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
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.
Yields
1 Cake