Carrot and cranberry cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sifted flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Ground cloves |
| 1 | cup | Packed light brown sugar |
| 1 | cup | Sugar |
| 1 | cup | Oil |
| 4 | Eggs; beaten | |
| 1 | cup | Whole cranberry sauce |
| 1 | cup | Grated carrots |
| ½ | cup | Chopped candied lemon peel. |
Directions
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: wilkins@... (Darin Wilkins) In a mixing bowl, sift together first 7 ingredients. Add brown sugar, sugar, oil, eggs and cranberry sauce and mix well. Stir in carrots and lemon peel. Pour into greased and floured tube pan. Bake at 350 F for 90 minutes, or until cake springs back when lightly touched.
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