18 Karat Cake

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8 oz.) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup chopped walnuts

Preheat oven to 350°. Generously grease a 9 x 13-inch baking dish and set aside.

Sift together flour, baking soda, cinnamon and salt; set aside.

In large bowl, beat eggs, add oil, buttermilk, sugar and vanilla extract; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well.

Pour into prepared baking dish. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.

Buttermilk Glaze
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 pound butter or margarine
1 tablespoon corn syrup
1 teaspoon vanilla extract

In small saucepan, combine sugar, baking soda, buttermilk, butter or margarine and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.

Remove cake from oven and slowly pour glaze over hot cake. Cook cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.

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