COLONIAL CARROT PECAN CAKE 1 1/4 c. salad oil 2 c. granulated sugar 2 c. sifted flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 4 eggs 3 c. grated raw carrots 1 c. chopped pecans
Combine oil and sugar, mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Pour into lightly oiled 10 inch tube (or bundt) pan. Bake in slow (325 degree) oven about 1 hour and 10 minutes. Cool in pan. Remove from pan and frost with Orange Glaze. ORANGE GLAZE: 1/4 c. cornstarch 1/2 tsp. salt 1 tsp. lemon juice 2 tbsp. grated orange peel 1 c. orange juice 1 c. granulated sugar 2 tbsp. butter Combine cornstarch in saucepan. Add juices, slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. Cool and spread on cake. May split cake into 3 layers with glaze between layers and on top. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
