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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .