2 cups all-purpose flour
1 ½ cup sugar
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 eggs
¾ cup buttermilk
½ cup sald oil
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, well drained
2 cups carrots, shredded
2 cups nuts, coarsely chopped
1 cup flaked coconut
Mix all ingredients with electric mixer, except pineapple, carrots, nuts and coconut, until well blended. Fold in fruits and nuts. Bake in lightly greased and floured 9” x 13” pan at 350 degrees for 45 minutes or longer. Cool lightly and then pour buttermilk syrup glaze over cake.
Buttermilk Syrup Glaze
2/3 cup sugar
¼ teaspoon soda
1/3 cup margarine
2 teaspoons white corn syrup
1/3 cup buttermilk
½ teaspoon vanilla
In saucepan combine sugar, baking soda, margarine, corn syrup, and buttermilk. Bring to boil, lower heat so not to scorch, but keep a boil for 5 minutes. Add vanilla. Cool slightly and then pour over slightly cooled cake.
Note: This has always been one of my favorites and probably a favorite of lots of others who had the opportunity to sample mom’s delights.