6 ea carrot -- grated
2 2/3 c sugar
1 lb raisins
2 2/3 c water
2 TB butter
2 ts cinnamon
2 ts cloves, ground
2 ts allspice
2 ts salt
4 c flour
4 ts baking soda
1 lb pecans -- (or walnuts)
1 lb candied fruit
Combine carrots, sugar, water, raisins, salt and
spices in a large pan and boil 5 minutes. Remove from
the heat and cool. Stir in the flour, soda then the
candied fruit and nuts. Pour batter into well greased
and floured loaf pans or one large bundt pan. Bake in
325 to 350 degree oven for one hour.
If you wish to season this with spirits use about 1/2
cup of rum or brandy and after the cake has cooled
thorougly, pour the alcohol gently over the cake. It
may be best to do this just a little at a time over
the period of 30 min. or so. Wrap tightly in foil and
store in a cool place for as long a 3 months. After I
give this cake as a gift, I recommendthat, after
opening, it be stored in the refrigerator.
Recipe By : Maureen Hustead / Formatted by Cheryl
Gimenez
From: Cheryl Gimenez <clgimenez@earthlidate: Tue, 22
Oct 1996 22:49:52 +0000
