18-Karat Cake

2 C. flour
2 t. baking soda
2 t. cinnamon
½ t. salt
3 eggs
¾ C. vegetable oil
¾ C. buttermilk
2 C. sugar
2 t. vanilla
8 oz. can crushed pineapple, drained
2 C. grated carrots
2 ½ oz. shredded coconut
1 C. chopped walnuts 

Sift together first 4 ingredients; set aside. In a large bowl, beat the eggs. Add oil, buttermilk, sugar & vanilla; mix well. Add flour mixture & pineapple, carrots, coconut & nuts; stir well. Pour into a buttered & floured 13x9” pan (or two 9”). Bake at 350º for 50 to 55 minutes, or until a pick inserted near center comes out clean. Glaze hot cake as described below: 

Butt er Glaze  

1 C. sugar
½ t. baking soda
½ C. buttermilk
¼ lb. Butter
1 T. corn syrup
1 t. vanilla 

In a small saucepan, combine sugar, soda, buttermilk butter & corn syrup. Bring to a boil & cook 5 minutes, stirring occasionally. Remove from heat & stir in vanilla. Remove cake from oven & slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Remove from pan (if desired) and cool completely. Prepare Orange Cream Cheese Frosting: 

Orange Cream Cheese Frosting 

¼ lb. Butter, at room temperature
8 oz. cream cheese, at room temperature
1 t. vanilla
2 C. powdered sugar
1 t. orange juice
1 t. freshly grated orange peel 

Beat together butter & cream cheese till fluffy. Add remaining ingredients; blend well. Refrigerate until frosting is set (may be refrigerated for several days). Frost cooled cake when set.  

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