Pineapple-Carrot Cake

Directions

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine cooking oil, eggs and sugar in mixing bowl.

Beat with electric mixer at medium speed 2 minutes.

Blend in vanilla.

Add dry ingredients, carrots, pineapple, coconut and walnuts to oil mixture, stirring to blend well.

Pour into ungreased 13 x 9 x 2-inch baking pan.

Bake in 350℉ (180℃) oven 55 minutes, or until cake tester or wooden pick inserted in center comes out clean.

Place pan on rack.

Immediately pour Vanilla Glaze over cake.

Cool completely.

Vanilla Glaze: Combine 1 cup sugar, 1 teaspoon baking soda, ¼ cup butter or regular margarine, 1 tblsp. light corn syrup, ½ cup sour milk* and 1 teaspoon vanilla in 2-qt. saucepan.

Cook over medium heat, stirring constantly, until mixture comes to a boil.

Simmer over low heat 5 minutes.

Remove from heat; immediately pour over hot cake.

*Note: To sour milk, place 1½ teaspoon vinegar in measuring cup. Add enough milk to make ½ cup.