Carrot-Pineapple Cake With Buttermilk Glaze

poniedziałek, 10 lutego 2014

Carrot-Pineapple Cake With Buttermilk Glaze

Time: 1 hrs

Ingredients

  • 2 cups flour
  • 2 1/4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 pinch nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons maple extract (or use 1 tablespoon vanilla extract)
  • 3 large carrots, peeled and grated (2 cups, does not have to be exactly 2 cups!)
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 1/2 cups chopped walnuts
  • 3/4 cup cups raisins (optional)

Directions

  • 1 Set oven to 350 degrees F.
  • 2 Grease a 13 x 9-inch baking dish.
  • 3 In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
  • 4 In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
  • 5 Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
  • 6 Transfer to prepared baking dish.
  • 7 Bake for about 30 minutes.
  • 8 Remove from oven and cover the pan loosley with foil to prevent excess browning.
  • 9 Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
  • 10 To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
  • 11 Cook for about 4 minutes or until the mixture is golden brown.
  • 12 Remove from heat and stir in vanilla.
  • 13 Drizzle the buttermilk mixture glaze over the cake.
  • 14 Cool completely in the pan then frost with cream cheese icing.
  • 15 Delicious!

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