Glazed Calico Cake
A moist, flavorful carrot cake with coconut, pecans, and pineapple, topped with a sweet glaze. Perfect for tea parties, celebrations, or any special occasion.
Ingredients
Instructions
- In a large bowl, mix flour, sugar, cinnamon, baking soda, salt, nutmeg, and cloves.
- In a small bowl, beat eggs slightly.
- Stir in buttermilk, oil, and vanilla into the eggs.
- Add the wet mixture to the flour mixture and stir until smooth.
- Fold in shredded carrots, coconut, chopped pecans, and drained crushed pineapple.
- Pour the batter into a greased and floured 9-cup tube pan.
- Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes.
- Allow the cake to cool in the pan for 10 minutes.
- Remove from the pan and prick the cake with a fork to allow glaze to penetrate.
- Prepare glaze (details not specified).
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. If you prefer a different nut, walnuts or almonds work well in place of pecans. Make sure to finely shred the carrots for even distribution. To enhance the flavor, try adding a teaspoon of orange zest to the batter. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Serving Suggestions
Serve the glazed calico cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, garnish with additional shredded coconut or chopped pecans on top. This cake is also perfect for potlucks or family gatherings, similar to American recipes that are crowd-pleasers.
Storage & Reheating
Store leftover glazed calico cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds or until just warmed through. This ensures the cake stays moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Calico Cake contains roughly 733 calories, with 6g protein, 33g carbohydrates, and 67g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the calico cake a day in advance. Allow it to cool completely, then store it in an airtight container at room temperature. Before serving, you can apply the glaze to ensure freshness and flavor. This makes it easier to manage your time if you're preparing for a gathering.
What can I use instead of shredded carrots?
If you're looking for an alternative to shredded carrots, finely grated zucchini is a great option. It will provide moisture and a similar texture without altering the flavor significantly. Just make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
How can I make this recipe gluten-free?
To make a gluten-free version of the calico cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to provide the necessary structure. Also, double-check that all other ingredients, especially baking soda and vanilla, are gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).