Carrot and cranberry cake

Yield: 16 Servings

Measure 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.

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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