Screwdriver Carrot Cake
5 tablespoons grated orange peel
1/2 cup vodka
1 cup butter, softened
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
3 cups flour, sifted
3 1/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 cups carrots, raw, grated
1/2 cup chopped pecans
2 teaspoons orange juice
1/2 teaspoon orange extract
4 teaspoons vodka
2 tablespoons light corn syrup
Stir grated orange rind into vodka and set aside. Cream butter, gradually add
sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift
the dry ingredients together, then blend into the batter, alternately with
orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10"
tube or Bundt pan in preheated 350ºF oven until cake tests done, about 1 hour.
Cool in pan on rack for 15 minutes, turn out, finish cooling on rack.
Make glaze by combining powdered sugar, orange juice, vodka, orange extract and
light corn syrup and beating until smooth. Spoon glaze over top of cooled cake,
then spread evenly with knife. If desired, sprinkle with more chopped nuts.