From Pat Sherry
|
1 1/2 cup |
Vegetable oil |
|
3 cups |
Sugar |
|
4 |
Eggs |
|
1 tsp |
Vanilla |
|
1 cup |
Ground (not chopped) pecans or walnuts |
|
3 cups |
Grated carrots |
|
2 cups |
flour |
|
3 tsp |
Soda |
|
1/2 tsp |
Salt |
| 1 tsp | Cinnamon |
| 1/2 cup | Buttermilk |
| 1 tbsp | Butter or margarine |
1. In a large bowl, mix flour, cinnamon, salt, and 2 tsp soda.
2. Using a large mixing bowl and electric mixer, add 2 cups sugar to oil and beat.
3. Add eggs, one at a time and beat.
4. Beat in vanilla.
5. Add flour mix at the rate of about 4 tbsp at a time, beating well after each addition.
6. Add carrots and nuts and mix slightly.
7. Pour into a 10 inch tube or Bundt pan (greased and floured.
8. Bake 1 1/2 hours at 300 degrees. If cake seems brown after 1 hour, put foil over the top and reduce heat.
9. Just as the cake is done, mix buttermilk, 1 cup sugar, 1 tsp soda, and butter in a sauce pan and bring to a boil for 1 minute only. IT WILL FOAM.
10. Turn the heat down. Be sure to keep the heat low after boiling or it will boil over and possibly burn.
11. Remove the cake to a serving plate and pour the buttermilk topping over the cake while it is still warm. Spoon over the sides and middle - it will soak in.
12. Cover the cake and let the cake set for 12 to 24 hours. The cake is better after setting a day. If freezing, slice first.