| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables, Eggs |
|
|
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine — not diet |
| 1/2 |
c |
Light cream |
| 1/2 |
c |
Honey |
| 3 |
ts |
Ground cinnamon |
| 2 |
c |
Nuts — finely chopped |
| 3 1/2 |
c |
All-purpose flour |
| 3 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Ground nutmeg |
| 2 |
c |
Carrots — shredded |
| 1 |
tb |
Orange peel — grated |
| 1 |
c |
Vegetable oil |
| 3/4 |
c |
Water |
| 4 |
lg |
Eggs |
INSTRUCTIONS
1. Line 2 loaf pans (9 x 5 x 3-inches) with aluminum foil. Then grease the
foil. 2. In a saucepan combine margarine, cream, honey and 2 teaspoons
cinnamon. Bring to a boil and cook 1 minute. Stir in 1-1/2 cups finely
chopped nuts. Cool mixture. Set aside. 3. In a large mixing bowl, combine
flour, sugar, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir in carrots,
grated orange peel, and 1/2 cup finely chopped nuts. 4. Combine oil, water
and eggs; add to dry ingredients. Mix only until dry particles are
moistened. 5. Place 1 cup batter in each pan, then top with 1/2 cup nut
mixture. Cover with another cup of batter then 1/2 cup nut mixture again.
Finally top with remaining batter. 6. Bake in preheated 350-degree oven for
65-75 minutes. Center will crack and should feel dry to touch. Cool 15
minutes then remove from pan. Store overnight before slicing. To freeze,
cool completely then wrap tightly; it will keep up to 4 months in freezer.
This loaf will also keep in refrigerator up to one month if tightly
wrapped.
Recipe By : Jo Anne Merrill
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“He who angers you, controls you!”