CAKE
2 cup flour
2 tsp soda
1/2 tsp salt
2 tsp ground cinnamon
3 eggs, well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cup sugar
2 tsp vanilla extract
8 oz can crushed pineapple, drained
2 cup grated carrots
3 1/3 oz can flaked coconut
1 cup chopped walnuts
BUTTERMILK GLAZE
1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 tbsp light corn syrup
1 tsp vanilla extract
ORANGECREAM CHEESE FROSTING
1/2 cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
2 cup sifted powdered sugar
1 tsp grated orange rind
1 tsp orange juice
Directions
Combine flour, soda, salt, and cinnamon; set aside.
Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
Stir in flour mixture, pineapple, carrots, coconut, and chopped
walnuts. Pour batter in to 2 greased and floured 9 inch round cake
pans.
Bake at 350 degrees for 35 to 40 minutes or until a wooden pick
inserted in center comes out clean. Immediately spread Buttermilk
Glaze evenly over layers. Cool in pans 15 minutes; remove from pans,
let cool completely.
Spread Orange-Cream Cheese Frosting between layers and on top and
sides of cake. Store cake in refrigerator.
Buttermilk Glaze: Combine sugar, soda, buttermilk, butter and corn
syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring
often. Remove from heat, and stir in vanilla.
Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating
until light and fluffy. Add vanilla powdered sugar, rind and juice;
beat until smooth.
Servings: 1 cake
Blue Ribbon Carrot Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Dutch Oven; Meat
The History of Recipes
Recipes as an idea can be observed far back into the far past, certainly as far back into recorded history as ancient Egypt, and maybe further still. In practice though, generally, these old records were just very basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also recounts how the early Romans used a good variety of aromatic flavours, including some familiar names like thyme, rue and asafoetida. Moving our culinary historical trip onwards, we find a couple of recipe books which appeared in the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich people of the time. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including basil and rosemary. These new culinary innovations created an increase in books on cookery, most of which are now in private cookery archives. Over the next few hundred years, the families of Europe competed to serve the most exotic meals, and consequentially the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cookbooks were highly popular mostly as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Blue Ribbon Carrot Cake recipe.
