Baking Weather

I’m inside in this snowy weather, which is the perfect weather for baking. I might give the recipe below a try.

February 1979

Every farmer has a story of his own about how the cold, cold January affected his operation; and every farmer’s wife has had her own January struggles – hunting for lost gloves, dealing with manure caked boots dripping on clean floors, and with washing mountains of wet frozen jeans and jackets.

Since the weather has been so bad, it has been a good time to stay home and cook in the warm kitchen, a time to fill the freezer with cookies, cakes and bread, especially if you are agile and quick enough to get the baked goodies out of sight before your ever starving family devours them.

While visiting here from North Carolina our daughter, Melinda, made this carrot cake. The recipe is from the college cafeteria at Arkansas State University at Jonesboro, where she worked in her student days.

Employees there are encouraged to bring in any good recipes for the cooks to try out on the customers. This cake proved popular with the students and also with the cooks because it could be baked ahead of time and will stay fresh and moist for several days.

Colonial Carrot Pecan Cake

1 cup oil

2 teaspoons cinnamon

2 cups sugar

1 teaspoon salt

2 cups sifted flour

4 eggs

2 teaspoons baking powder

3 cups grated raw carrots

1 teaspoon soda

1 cup finely chopped pecans

Combine oil and sugar, mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots. Mix well. Add pecans. Pour in greased and floured 10 inch tube pan or a bunt pan.

Bake at 325° F for about 1 hour. Cool, then remove from pan. Frost with orange glaze.

Orange Glaze

¼ cup cornstarch

1 cup orange juice

1 cup sugar

2 tablespoons grated orange peel

½ teaspoon salt

2 tablespoons butter

1 teaspoon lemon juice

Combine sugar and cornstarch in sauce pan. Add juices slowly. Stir until smooth. Add remaining ingredients.


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