Pineapple-Carrot Cake

2 1/2 cups sifted flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 cups cooking oil

3 eggs

2 cups sugar

2 teaspoons vanilla

1 cup carrots -- pared and grated

1 can crushed pineapple -- drained (8 1/4-oz.)

1 cup flaked coconut

1 cup walnuts -- chopped

vanilla glaze -- (recipe follows)

Sift together flour, baking soda, salt and cinnamon; set aside. Combine cooking oil, eggs and sugar in mixing bowl. Beat with electric mixer at medium speed 2 minutes. Blend in vanilla. Add dry ingredients, carrots, pineapple, coconut and walnuts to oil mixture, stirring to blend well. Pour into ungreased 13 x 9 x 2-inch baking pan. Bake in 350? oven 55 minutes, or until cake tester or wooden pick inserted in center comes out clean. Place pan on rack. Immediately pour Vanilla Glaze over cake. Cool completely. Makes 16 servings. Vanilla Glaze: Combine 1 c. sugar, 1 tsp. baking soda, 1/4 C. butter or regular margarine, 1 tblsp. light corn syrup, 1/2 C. sour milk* and 1 tsp. vanilla in 2-qt. saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Simmer over low heat 5 minutes. Remove from heat; immediately pour over hot cake. *Note: To sour milk, place 1 1/2 tsp. vinegar in measuring cup. Add enough milk to make 1/2 cup.

"This moist, old-fashioned cake is always a hit at picnic get togethers, " an Oregon woman wrote on the bottom of the recipe.

Scanned and MC Busted by Becky <[email protected]>

Converted by MC_Buster.