Carrot Cake With Rum Sauce

 

1 can (8 1/2 oz.) crushed pineapple in syrup
3 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
3 large eggs
2 tsp. vanilla
2 c. coarsely shredded carrots, not packed down
2 c. sugar
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. allspice
1 1/2 c. corn oil
1 1/2 c. pecans, coarsely broken

Grease angel cake pan.  Drain pineapple and reserve syrup.  In large bowl, mix flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and allspice with electric mixer.  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 prepared pan.  Bake in a preheated 325 oven until a cake tester inserted into center comes out clean; about 1 1/2 hours.

Place pan on wire rack to cool for 10 minutes.  Loosen edges; turn out on rack; cool completely.   Serve warm or cold with Rum Sauce.

Rum Sauce:

1 c. firmly packed dark brown sugar
1/2 c. light cream
1/4 c. light rum
1/2 c. dark corn syrup
1/4 c. butter
1 tsp. vanilla

In saucepan over low heat, stirring constantly the sugar, corn syrup, cream and butter until boiling.  Cool to warm, stirring constantly.  Stir in rum and vanilla.  Serve warm with Carrot Cake.

Thad Chamberlain