Many years ago when we were living in Austin, Texas, Mom and Dad were visiting. Apparently, I asked Mom for her carrot cake recipe. She had made it many times in her life and grabbed a Graybar Electric Company memo pad, which happened to be nearby, and jotted it down for me.
Today, I was searching through old boxes--throwing things away. I found the faded copy of the recipe in her own handwriting. Mom has been dead 30 years and yet, the minute I saw it, I recognized her handwriting.
Here it is:
Mom's Carrot Cake
1 1/2 hours at 350 degrees. If I remember correctly, she used a Bundt pan or a ring pan.
4 eggs
2 cups sugar
1 1/2 cups Wesson oil
1/3 cup buttermilk
2 tps soda in some of the milk
3 cups flour
2 tps. cinnamon
1 tps salt (she always cut back on this)
3 cups grated carrots
1 tps lemon extract
1 cup pecan pieces
Put sugar & oil in mixing bowl. Mix. Add other ingredients in this order: eggs, milk, flour, spices & extract, nuts, carrots. Mix.
Pour into oiled & floured pan and bake at 350 degrees for 1 1/2 hours. I'd probably spray a pan with Baker's Joy, but that was not available 60 years ago.
Glaze with Orange Sauce:
1/2 cup orange juice
1 tps orange rind---nowadays we call that zest and use one of our fancy zesters
2 cups powdered sugar
From my Journal The Book of Delights: Quiet
4 years ago
1 comment:
I had a similar experience with my grandmother's recipe for crab dip last week. She's only been gone five and a half years but the moment I saw her handwriting it stirred up all sorts of emotions in me. Being silly I even held the piece of paper to my nose and breathed it in.
It's very kind of you to share the recipe, Marty. Most people tend to keep those things secret. I'll see if I can make it before the holidays roll around.
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