Mom's Pineapple Carrot Cake

Mom, Marilyn Prince, taught the primary grades at Colfax Elementary School for many years, late '60s to early '80s. One of her fellow teachers used to bring this cake to all school functions. She wouldn't share the recipe until she retired, in the mid-1970s, when Mom finally got a copy. We now think of this as Mom's recipe, a big hit with one and all.

Preheat oven to 350 degrees.

Ingredients

• 1 1/2 cups salad oil (not olive oil)
• 3 eggs
• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp vanilla
• 1 cup grated carrots
• 1 cup crushed pineapple, well-drained (1 small can)
• 1 cup coconut
• 1 cup chopped nuts (walnuts, pecans, whatever)

Directions

• Beat together oil, eggs and sugar.
• Add sifted dry ingredients.
• Fold in vanilla and other ingredients.
• Blend well.
• Pour batter into 9" X 13" pan.
• Bake for 50 to 60 minutes. Check for doneness; cake should spring back when touched.

When done, and still warm, prick all over with a fork. Pour the following glaze over the top.

Glaze

• 1/2 cube butter (2 oz.)
• 1 cup sugar
• 1/2 cup buttermilk
• 1 Tbsp white corn syrup (Karo)
• 1 tsp baking soda
• 1 tsp vanilla

Mix ingredients in a medium saucepan and cook about 5 min. Remove from heat, stir in the baking soda and the vanilla. Be sure the saucepan is fairly roomy - when you add the baking soda, it foams up.

Cake keeps well, freezes beautifully.