–CAKE–
2 c All-purpose flour
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
3 Eggs
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn 8oz crushed pineapple,
– drained
2 c Grated carrots
1 c Walnuts, chopped
BUTTERMILK GLAZE
1 c Sugar
1/2 ts Baking soda
1/2 c Buttermilk
1/4 lb Butter
1 tb Corn syrup
1 ts Vanilla extract
-CREAM CHEESE FROSTING-
1/4 lb Butter, softened
8 oz Cream cheese, softened
1 ts Vanilla extract
2 c Powdered sugar
1 ts Orange juice
1 ts Grated orange peel
Preheat oven to 350 degrees. Generously grease two 9″
cake pans; set aside. Sift flour, baking soda,
cinnamon and salt together; set aside. In a large
bowl, beat eggs. Add oil, buttermilk, sugar and
vanilla; mix well. Add flour mixture, pineapple,
carrots and walnuts; stir well. Pour into cake pans,
bake for 55 minutes or until wooden tooth pick
inserted in center comes out clean. While cake is
baking, prepare Buttermilk Glaze. Remove cake from
oven and slowly pour glaze over hot cake. Cool cake in
pan until glaze is totally absorbed, about 15 minutes.
Turn out of pans, and cool completely. Prepare Cream
Cheese Frosting; frost top of one layer first, then
set the other layer on top of that, frost sides and
top. Refrigerate until frosting is set.
BUTTERMILK GLAZE:
In a small saucepan, combine sugar, baking soda,
buttermilk, butter and corn syrup. Bring to a boil.
Cook 5 minutes, stirring occasionally. Remove from
heat and stir in vanilla. CREAM CHEESE FROSTING:
Cream butter and cream cheese until fluffy. Add
vanilla, powdered sugar, orange juice and grated peel.
Mix until smooth.
From
Yields
1 Cake