Maureen’s Carrot Fruit Cake

Ingredients & Directions


6 Carrot; grated
2 2/3 c Sugar
1 lb Raisins
2 2/3 c Water
2 tb Butter
2 ts Cinnamon
2 ts Cloves, ground
2 ts Allspice
2 ts Salt
4 c Flour
4 ts Baking soda
1 lb Pecans; (or walnuts)
1 lb Candied fruit

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 degree oven for one hour.
If you wish to season this with spirits use about 1/2 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. After I give this cake as a gift, I recommend that, after
opening, it be stored in the refrigerator.

Yields
8 Servings

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