Glazed Pineapple Carrot Cake & Buttermilk Syrup

By Debpeye

Ingredients

• FOR PINEAPPLE CARROT CAKE:
• 2 c . all purpose flour
• 1 1/2 c. sugar
• 1 tsp baking soda
• 2 1/2 tsp cinnamon
• 1/2 tsp salt
• 3 eggs
• 1/2 c. oil
• 3/4 c. buttermilk
• 2 tsp vanilla
• 8 oz. crushed pineapple, drained
• 2 c. finely shredded carrots
• 1 c. flaked coconut
• 1 c. chopped pecans
• FOR BUTTERMILK SYRUP:
• 2/3 c. sugar
• 1/4 tsp baking soda
• 1/3 c. buttermilk
• 1/3 c. margarine
• 2 tsp light corn syrup
• 1/2 tsp vanilla

Preparation

Step 1

FOR PINEAPPLE CARROT CAKE:
1. Sift flour and measure
2. Sift together with sugar, baking soda, cinnamon & salt
3. Beat eggs with oil, buttermilk & vanilla
4. Add wet mixture to dry mixture all at once and mix until smooth
5. Stir in pineapple, carrots, nuts and coconut
6. Pour into greased and floured 9 x 13 baking pan.
7. Bake for about 45 minutes
8. Remove from oven and prick all over with fork, then slowly pour buttermilk syrup over warm cake.

FOR BUTTERMILK SYRUP:
1. In saucepan, combine sugar, baking soda, buttermilk, margarine & corn syrup
2. Bring to a boil over medium heat and boil 5 minutes
3. Remove from heat
4. Add vanilla
5. Pour over cake