Maureen's Carrot Fruit Cake
Yield
1 cakePrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
carrots
grated |
|
| 2 ⅔ | cups |
sugar
|
|
| 1 | pound |
raisins, seedless
|
|
| 2 ⅔ | cups |
water
|
|
| 2 | tablespoons |
butter
|
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | teaspoons |
cloves, ground
|
|
| 2 | teaspoons |
allspice
|
|
| 2 | teaspoons |
salt
|
|
| 4 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking soda
|
|
| 1 | pound |
pecans
or walnuts |
|
| 1 | pound |
candied fruit
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
carrots
grated |
|
| 631 | ml |
sugar
|
|
| 453.6 | g |
raisins, seedless
|
|
| 631 | ml |
water
|
|
| 3E+1 | ml |
butter
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1E+1 | ml |
cloves, ground
|
|
| 1E+1 | ml |
allspice
|
|
| 1E+1 | ml |
salt
|
|
| 946 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking soda
|
|
| 453.6 | g |
pecans
or walnuts |
|
| 453.6 | g |
candied fruit
|
|
Directions
Combine carrots, sugar, water, raisins, salt and spices in a large pan and boil 5 minutes.
Remove from the heat and cool.
Stir in the flour, soda then the candied fruit and nuts.
Pour batter into well greased and floured loaf pans or one large bundt pan.
Bake in 325 to 350℉ (180℃) oven for one hour.
If you wish to season this with spirits use about ½ cup of rum or brandy and after the cake has cooled thorougly, pour the alcohol gently over the cake.
It may be best to do this just a little at a time over the period of 30 min. or so. Wrap tightly in foil and store in a cool place for as long a 3 months.
