| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Sifted flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
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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