"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Colonial Carrot Pecan Cake Recipe

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This recipe for Colonial Carrot Pecan Cake, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Smith Longmire
Added: Thursday, July 20, 2006


1 1/4 c salad oil
2 c flour
4 eggs
3 c grated carrots
1 c chopped pecans
2 tsp. baking powder
1 tsp. soda
2 tsp. cinnamon
1 tsp. salt

Combine oil and sugar. Mix well. Sift together remaining dry ingredients. Add to sugar and oil mixture. Add eggs, one at a time. Add carrots and nuts.

Put in greased tube pan.
Bake 1 hour and 10 minutes. Cool in pan up right.

1/4 c cornstarch
1/2 tsp. salt
1 tsp. lemon juice
2 tsp. grated orange peel
1 c fr. orange juice
1 c sugar
2 tsp. butter
Cook to thick consistency and drizzle over cooled cake after it is removed from tube pan.

Personal Notes:
Personal Notes:
The glaze is good, but this cake stands alone with a dusting of conf. sugar if you're in a hurry.




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