| Carrot Pecan Cake |
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| Written by Stephen Black |
| Sunday, 28 September 2008 07:48 |
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A spiced nut cake that keeps well-if you hide it in the freezer!
! ¼ cups salad oil 2 cups sugar 2 cups sifted flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt-optional 2 tsp cinnamon 4 eggs 3 cups grated raw carrots 1 cup finely chopped pecans-optional Orange Glaze (recipe follows) Combine oil and sugar –mix well Sift together remaining dry ingredients Put half of dry ingredients into sugar mixture- blend. Add remaining dry ingredients, alternating with eggs. One at a time, mixing well after each addition. Add carrots and mix well, then add pecans. Pour into lightly oiled 10” tube pan. Bake in slow oven 325 degrees F about 1 hour and 10 minutes. Cool in pan upright, then remove from pan. Freez-wrap and label the date and return to freezer. Recommended sstorage time: 2-3 months. To serve, thaw in wrapper at room temperature 2 hours. Spread orange glaze on top and sides. |
| Last Updated on Sunday, 28 September 2008 13:12 |




