Recipe - Glazed Carrot Nut Cake

1 One fourth cup Salad oil
2 cup Fine granulated sugar
2 cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Cinnamon
4 Eggs
3 cup Grated raw carrots
1 cup Finely chopped walnuts or
pecans

GLAZE
1 cup Sugar
Grated peel of One half an orange
One fourth cup Cornstarch
1 cup Orange juice
1 teaspoon Lemon juice
2 tablespoon Butter
One half teaspoon Salt

Beat the oil and sugar with mixer for 5 minutes. Sift the next 5
ingredients together and stir half into sugar mixture. Blend thoroughly.
Add remainng half of dry ingredients, alternately with eggs, one at a time,
mixing well after each addition.

Add carrots and nuts, mix well and pour into a lightly oiled 10inch tube
pan. Bake at 325 degrees F for 1 hour and 15 minutes. When done, invert pan
on cake rack and let it cool.

For the glaze, place the sugar, orange peel, cornstarch, and orange juice
in a saucepan and stir until well mixed. Then add the lemon juice, butter
and salt. Cook over medium low heat, stirring constantly, until thick and
glossy.

Let cool until tepid, then spread on unmolded cake. When cool, freeze cake
on a tray, then remove cake, wrap, label and put back in freezer, if
desired, for storage.

NOTES : This will keep for three months in the freezer. I always like to
have one on hand. If you don't want to make the orange glaze, put whipped
cream on the cake when you're ready to serve it.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 26, 1997