Ingredients
- 2 c. flour
- 1 = c. sugar
- 1 tsp. soda
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 3 eggs
- 1/2 c. salad oil
- > c. buttermilk
- 2 tsp. vanilla
- 1 (8 oz.) can pineapple,
- drained
- 2 c. shredded carrots
- 1 c. chopped pecans
- 1 c. coconut
- buttermilk syrup
Directions
Sift flour, sugar, soda, cinnamon and salt. Beat eggs
with oil, buttermilk and vanilla. Add to all dry ingredients;
mix in pineapple, carrots, nuts and coconut. Pour into greased
and floured 9 x 13-inch pan. Bake at 350 degrees for 45 minutes.
Remove hot cake; prick with fork. Pour hot buttermilk syrup
over cake.
Buttermilk Syrup:
2/3 c. sugar
1/4 tsp. soda
1/2 c. buttermilk
1/2 c. butter
2 Tbsp. corn syrup
1/2 tsp. vanilla
Mix in saucepan. Bring to boil over medium heat; boil 5
minutes, stirring constantly. Remove from heat. Add vanilla.
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Submitted 6/13/05.
Source: the net
Submitted By: Lee.M Kaye
setters@internode.on.net
PINEAPPLE CARROT CAKE