Ha Rageel

INGREDIENTS

INSTRUCTIONS

Note: It has never ceased to amuse Dr. McCoy that Mr. Spock, with all
his logical training, cannot consider Ha Rageel a close equivalent to
Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial
wedding cake is quite unrelated to an "everyday" dessert loaf. It is
quite true that they contain many of the same ingredients and have a
somewhat similar taste. But this no more makes them related than the
same number of eyes and legs makes first cousins of horses and dogs.
To a cook the difference is also important. Preparing the wedding  cake
requires time, attention, and care to avoid a minor disaster;  with Ha
Rageel you can hardly go wrong. Preheat the oven to 350.  Grease a
2-quart ring mold with a little butter. Peel the carrots and  grate
them. Grate the yellow rind off the lemon, using the coarse set  of
teeth on your grater. Leave enough of the white inner rind so that  you
can squeeze the lemon for its juice when you are done grating.  Cream
the butter and sugar together until the mixture is somewhat  light
colored. Add the eggs, mix well, then add the carrots, lemon  juice and
rind, water and raisins. In a smaller bowl mix together the  dry
ingredients, exept the confectioners sugar, and add them to the  liquid
part a bit at a time. When it is well mixed, pour the batter  into the
greased mold. Bake for about 40 minutes, or until a knife or  skewer
stuck into it comes out clean. Let it cool for about 5  minutes, unmold
on a serving plate and dust with confectioners sugar.  Note: If you
dust the plate with a little confectioners sugar before  you unmold the
cake onto it, the cake will tend to stick to it less.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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