Glazed Carrot Nut Cake

* Exported from MasterCook *

Glazed Carrot Nut Cake

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Sent To Tnt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c salad oil
2 c fine granulated sugar
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
3 c grated raw carrots
1 c finely chopped walnuts or pecans
Glaze:
1 c sugar
grated peel of 1/2 an orange
1/4 c cornstarch
1 c orange juice
1 tsp lemon juice
2 tbsp butter
1/2 tsp salt

Beat the oil and sugar with mixer for 5 minutes. Sift the next 5
ingredients together and stir half into sugar mixture. Blend thoroughly.
Add remainng half of dry ingredients, alternately with eggs, one at a time,
mixing well after each addition.

Add carrots and nuts, mix well and pour into a lightly oiled 10-inch tube
pan. Bake at 325 degrees F for 1 hour and 15 minutes. When done, invert pan
on cake rack and let it cool.

For the glaze, place the sugar, orange peel, cornstarch, and orange juice
in a saucepan and stir until well mixed. Then add the lemon juice, butter
and salt. Cook over medium low heat, stirring constantly, until thick and
glossy.

Let cool until tepid, then spread on unmolded cake. When cool, freeze cake
on a tray, then remove cake, wrap, label and put back in freezer, if
desired, for storage.

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NOTES : This will keep for three months in the freezer. I always like to
have one on hand. If you don't want to make the orange glaze, put whipped
cream on the cake when you're ready to serve it.