Carrot Cake With Rum Sauce Food

CARROT CAKE WITH RUM SAUCE

Steps:

• Grease a 10 by 4 inch angel cake pan.
• Drain pineapple and reserve syrup.
• In a large bowl stir together flour, sugar, baking soda, baking powder.
• salt, and cinnamon.
• Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla into it.
• Beat at medium speed until blended.
• With a spoon stir in reserved pineapple, carrots and pecans.
• Turn into pan.
• Bake in a preheated 325 degree oven until a cake tester inserted in the center comes out clean; about 1 1/2 hours.
• Place pan on a wire rack to cool for 10 minutes.
• Loosen edges; turn out on rack; cool completely.
• In a 2 quart saucepan over low heat, stir together constantly the sugar, corn syrup, cream and butter until boiling.
• Cool to warm stirring occasionally.
• Stir in rum and vanilla.
• Serve warm with Carrot Cake.
• Sauce my be made ahead, stored in refrigerator and reheated gently.
• Makes about 2 cups.

A 14-CARAT CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, soda, salt and cinnamon.
• In mixing bowl, beat eggs and add sugar.
• Let stand until sugar dissolves, about 10 minutes.
• Stir in oil, carrots, drained pineapple and nuts.
• Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
• Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• Add powdered sugar gradually, beating vigorously.
• If frosting is too thick, thin with a few drops of milk to spreading consistency.