*  Exported from  MasterCook  *

                         Pineapple-Carrot Cake

Recipe By     : Farm Journal's Complete Home Baking Book
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2  cups          sifted flour
  2      teaspoons     baking soda
  1      teaspoon      salt
  2      teaspoons     ground cinnamon
  1 1/2  cups          cooking oil
  3                    eggs
  2      cups          sugar
  2      teaspoons     vanilla
  1      cup           carrots -- pared and grated
  1      can           crushed pineapple -- drained (8 1/4-oz.)
  1      cup           flaked coconut
  1      cup           walnuts -- chopped
                       vanilla glaze -- (recipe follows)

Sift together flour, baking soda, salt and cinnamon; set aside.  Combine
cooking oil, eggs and sugar in mixing bowl.  Beat with electric mixer at
medium speed 2 minutes.  Blend in vanilla.  Add dry ingredients,
carrots, pineapple, coconut and walnuts to oil mixture, stirring to
blend well.  Pour into ungreased 13 x 9 x 2-inch baking pan.  Bake in
350  oven 55 minutes, or until cake tester or wooden pick inserted in
center comes out clean.  Place pan on rack.  Immediately pour Vanilla
Glaze over cake.  Cool completely.  Makes 16 servings.
Vanilla Glaze: Combine 1 c.  sugar, 1 tsp.  baking soda, 1/4 C.  butter
or regular margarine, 1 tblsp.  light corn syrup, 1/2 C.  sour milk* and
1 tsp.  vanilla in 2-qt.  saucepan.  Cook over medium heat, stirring
constantly, until mixture comes to a boil.  Simmer over low heat 5
minutes.  Remove from heat; immediately pour over hot cake.  *Note: To
sour milk, place 1 1/2 tsp.  vinegar in measuring cup.  Add enough milk
to make 1/2 cup.

"This moist, old-fashioned cake is always a hit at picnic get togethers,
" an Oregon woman wrote on the bottom of the recipe.

Scanned and MC Busted by Becky <[email protected]>

Converted by MC_Buster.



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