Ingredients
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2 1/4 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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3 eggs, room temperature
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3/4 cup vegetable oil
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3/4 cup buttermilk
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2 cups granulated sugar
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2 teaspoons vanilla extract
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1 (8 ounce) can crushed pineapple, well drained
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4 1/2 cups carrots, grated
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1 1/2 cups walnuts, chopped
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1 1/2 cups coconut, grated
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1 cup granulated sugar
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1/2 cup buttermilk
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1/2 teaspoon baking soda
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1 tablespoon light corn syrup
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1/2 cup unsalted butter
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1 teaspoon vanilla extract
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2 cups golden raisins, chopped
Instructions
- Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
- In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
- In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
- Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
- Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
- For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
- Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
- Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
- Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!