Carrot Pineapple Cake

Class of 1940

• 1-3/4 cups sifted flour
• 2-1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup sugar
• 1/2 cup corn oil
• 2 eggs
• 1 can (8-oz) crushed pineapple, drained
• 1 cup finely grated pared carrot, not packed down (2 medium carrots)
• 1/2 cup chopped walnuts

Line square cake pan (8x8x2-inches) with wax paper; grease paper. On another piece of wax paper sift together the flour, baking powder, cinnamon and salt. In a medium mixing bowl beat together the sugar and corn oil. Add eggs, one at a time, beating well after each adddition. Stir in pineapple. Add flour mixture alternately with carrots, about 1/3 at a time, blending just until smooth after each addition. Stir in walnuts. Turn into prepared pan.
Bake in preheated 350 degree oven until cake springs back when lightly touched and cake tester comes out clean, about 40 minutes. Place pan on wire rack to cool for 5 minutes. With a small spatula, loosen edges. Turn out on wire rack; remove paper; with another rack turn right side up.

GLAZED CARROT PINEAPPLE CAKE: For this version, bake the cake in the same size pan but grease the pan and do not add the wax paper. Cool baked cake slightly in pan while making glaze. Prick warm cake all over with a fork and very slowly pour hot glaze over top. Cool in pan. Cut into squares.
GLAZE: In a small saucepan, mix together 1/3 cup sugar, 3 Tbsp milk, 3 Tbsp butter and 1 Tbsp light corn syrup. Bring to a boil, stirring constantly, and boil 5 minutes. Remove from heat and stir in 1/4 tsp vanilla.