| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached flour |
| 1 |
c |
Brown sugar — packed |
| 1 |
c |
Granulated sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cloves |
| 1/4 |
ts |
Salt |
| 1 |
c |
Oil |
| 4 |
|
Egg whites — whipped |
| 1 |
c |
Whole cranberry sauce |
| 1 |
c |
Carrots — grated |
| 1/2 |
c |
Lemon peel — grated |
INSTRUCTIONS
Preheat oven at 350. Prepare a cake pan with cooking spray and flour. In a
mixing bowl, combine flour, sugars, baking powder, baking soda, cinnamon,
nutmeg, cloves, and salt. In another mixing bowl, combine oil, egg whites,
cranberry sauce, carrots, and lemon peel. Mix dry ingredients with wet
ingredients just until combined. Pour mixture into prepared pan. Bake for
45 minutes.
Recipe By : Anita A. Matejka
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God will let you get away with it until suddenly . . .”