INGREDIENTS

INSTRUCTIONS

VULCAN CARROT LOAF
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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