INGREDIENTS

INSTRUCTIONS

Dark Jamaican rum may be used. To be made as a wedding cake, many
rituals would have to be performed during the making of the cake.  This
is a nonritual version. Sift the ground almonds and flour  together to
make a very fine mixture. Add the salt, spices and baking  powder and
mix well. In a separate bowl put the grated carrots and  the nectar.
Add the lemon rind and juice. Cover and let stand. Cream  the margarine
and sugar together. Separate the eggs, putting the  yolks in with the
margarine and sugar and saving the whites for  later. Beat the egg
yolks in and then add the carrot mixture. Stir  well and let sit for a
few minutes. Beat the egg whites until soft  peaks form, then set
aside. Add the dry ingredients to the carrot  mixture and mix well. You
should have a thick batter. Now beat the  egg whites a little more and
fold the batter into the egg whites. Mix  gently until it is just
barely evenly mixed. Pour into a greased ring  mold. Bake at 325
degrees for about 50 minutes. It is done when a  skewer comes out
clean. Take out of the oven and let cool for 5  minutes. Unmold onto a
serving plate dusted with confections sugar  (this prevents the cake
from sticking as much).  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Religion is external, faith is internal.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 274
Calories From Fat: 183
Total Fat: 21.3g
Cholesterol: 116.3mg
Sodium: 379.8mg
Potassium: 279.6mg
Carbohydrates: 13.4g
Fiber: 3.2g
Sugar: 2.3g
Protein: 9.5g