| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Side dishes | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/8 | ts | Cloves |
| 1/4 | lb | Butter or margarine |
| 1/2 | c | Oil |
| 1/2 | c | Brown sugar |
| 2 | Egg yolks | |
| 1 3/4 | c | Grated carrots |
| 1/4 | c | Fresh lemon juice |
| Grated rind of 1 lemon | ||
| 3 | Egg whites |
INSTRUCTIONS
Sift the flour, baking soda, baking powder, salt and spices together. Combine the butter, oil, brown sugar, and egg yolks in a food processor. Blend well. Add the carrots, lemon juice, and rind, and blend once again. Incorporate the flour mixture. Remove batter to a large bowl. Beat the egg whites until stiff and fold into the batter. Pour into a 4 1/2-cup greased ring mold or an 8 1/2 x 11-inch baking pan. Place in refrigerator overnight. Remove from refrigerator and allow to stand at room temperature for 1/2 hour prior to baking. Bake at 350°F for 45 to 60 minutes. Test with a toothpick at 45 minutes. This may be frozen unbaked. When ready to bake, remove from freezer and allow to stand at room temperature for about 1 hour before baking. It may be necessary to allow additional time for baking if not thawed completely. Yield: 6 to 8 servings. From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X. NOTES : This is an old family favorite, served at almost every holiday meal, or any other time during the year. The children love it. Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Feb 06, 1998
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