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18 Karat Cake


2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
1 (8-oz) can crushed pineapple, drained
tsp salt
2 cups grated carrots
cup veg. oil
3 oz shredded coconut
1 cup chopped walnuts
cup buttermilk

Preheat oven to 350. Generously grease a 9x13 inch baking dish or two 9 inch cake pans; set aside.

Sift together flour, baking soda, cinnamon, and salt; set aside. In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut, and walnuts. Stir well. Pour into baking dish or cake pans.  Bake 50 -55 minutes or until wooden pick inserted in center comes out clean. Leave in pan to cool.

Buttermilk Glaze

1 cup sugar
1/4lb butter or margarine
tsp baking soda
1 tbsp corn syrup
cup buttermilk
1 tsp vanilla

In small saucepan, combine sugar, baking soda, buttermilk, butter or margarine, and corn syrup. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat and add vanilla. Stir well. Pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed-about 15 minutes. Turn out of pan if desired and cool completely. Meanwhile prepare frosting.

Cream Cheese Frosting

lb butter or margarine at room temperature
1 (8 oz) package cream cheese at room temperature
1 tsp vanilla
2 cups confectioner’s sugar
1 tsp orange juice
1 tsp grated orange rind

Beat together butter or margarine and cream cheese until fluffy. Add vanilla, confectioner’s sugar, orange juice, and orange peel. Mix until smooth. Spread on cake. Refrigerate until frosting is set.

Allison L. Shaw

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