Carrot And Cranberry Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 3 | c | Sifted flour |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1/2 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 1/2 | t | Ground cloves |
| 1 | c | Packed light brown sugar |
| 1 | c | Sugar |
| 1 | c | Oil |
| 4 | Eggs, beaten | |
| 1 | c | Whole cranberry sauce |
| 1 | c | Grated carrots |
| 1/2 | c | Chopped candied lemon peel. |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: wilkins@renoir.scubed.com (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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 302
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 46.5mg
Sodium: 240.6mg
Potassium: 70.5mg
Carbohydrates: 38.2g
Fiber: 1.1g
Sugar: 19.5g
Protein: 4.1g