CAKE
5 tb Grated orange rind 3 1/4 ts Baking powder
1/2 c Vodka 1/2 ts Salt
1 c Butter, softened 1 ts Cinnamon
2 c Sugar 1/4 ts Nutmeg
4 Eggs, beaten 1/4 ts Allspice
1 ts Vanilla 1 1/2 c Carrots, raw, grated
3 c Flour, sifted 1/2 c Pecans, chopped
-GLAZE-
2 c Powdered sugar 4 ts Vodka
2 ts Orange juice 2 tb Light corn syrup
1/2 ts Orange extract
Stir grated orange rind into vodka and set aside. Cream butter,
gradually add sugar and beat until light and fluffy. Beat in beaten
eggs and add vanilla. Sift the dry ingredients together, then blend
into the batter, alternately with orange-vodka mix. Add carrots and
chopped pecans. Bake in buttered, floured 10″ tube or Bundt pan in
preheated 350~F oven until cake tests done, about 1 hour. Cool in pan
on rack for 15 minutes, turn out, finish cooling on rack. Make glaze
by combining powdered sugar, orange juice, vodka, orange extract and
light corn syrup and beating until smooth. Spoon glaze over top of
cooled cake, then spread evenly with knife. If desired, sprinkle with
more chopped nuts.
Yields
10 servings
