Recipe - Carrotpineapple Cake With Buttermilk Gl

2 cup Sifted flour
1 One half cup Sugar
2 teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Mace
3 Eggs
1/3 cup Oil
Three fourths cup Buttermilk
2 teaspoon Vanilla
One half cup Drained crushed pineapple
2 cup Shredded carrots
1 cup Chopped pecans
1 cup Coconut

BUTTERMILK GLAZE
2/3 cup Sugar
1/3 cup Butter
1/3 cup Buttermilk
2 teaspoon Corn syrup
One fourth teaspoon Baking soda
1 teaspoon Vanilla

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: wilkins@renoir.scubed.com (Darin Wilkins)
Sift first 6 ingredients together. In separate bowl, combine eggs, oil,
buttermilk and vanilla. Add wet ingredients to dry, and mix well. Stir in
remaining cake ingredients. Pour into greased and floured 9x13inch baking
pan. Bake at 350 F for 45 minutes, or until cake tests done.

Buttermilk Glaze: Combine in a saucepan, simmer for 5 minutes. Then stir in
vanilla. Punch holes in warm cake and pour hot glaze over top.

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