CARROT POUND CAKE
1 c. butter, softened
1 lb. powdered sugar sifted
6 eggs
3 c. flour plain
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 c. grated carrots
1/4 c. wheat germ
1 1/2 c. chopped pecans
1 tbsp. lemon juice
1 tbsp. vanilla
Lemon glaze
Cream butter, gradually add sugar beating well together at medium speed. Add
eggs, one at a time, beating after each. Combine flour, soda, salt and
cinnamon add to creamed mixture; blend well. Stir in carrots, wheat germ,
pecans, lemon juice and vanilla. Spoon batter into a greased and floured 10
inch tube pan. Bake at 325 degrees for 1 hour 10 minutes or until wooden
toothpick comes out clean. Cool 10 minutes in pan and then turn out to plate.
Drizzle with glaze while warm (hot).
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