Title: Carrot/pineapple Cake with Buttermilk Gl
Categories: Cake
Yield: 16 Servings

2 c Sifted flour
1 1/2 c Sugar
2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1 ts Mace
3 Eggs
1/3 c Oil
3/4 c Buttermilk
2 ts Vanilla
1/2 c Drained crushed pineapple
2 c Shredded carrots
1 c Chopped pecans
1 c Coconut

------------------------------BUTTERMILK GLAZE------------------------------
2/3 c Sugar
1/3 c Butter
1/3 c Buttermilk
2 ts Corn syrup
1/4 ts Baking soda
1 ts Vanilla

From: hz225wu@unidui.uni-duisburg.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 9x13-inch 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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