Maureen's carrot fruit cake Recipe

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Maureen's carrot fruit cake

Artist:	_	Yield:	8
Categories:	Cakes, Carrot, Desserts, Fruits	Rating:	0
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Ingredients:

		6 ea Carrot -- grated
2 2/3	cup	Sugar
1	lbs	Raisins
2 2/3	cup	Water
2	tbsp	Butter
2	tsp	Cinnamon
2	tsp	Cloves, ground
2	tsp	Allspice
2	tsp	Salt
4	cup	Flour
4	tsp	Baking soda
1	lbs	Pecans -- (or walnuts)
1	lbs	Candied fruit

Procedures:

1	Combine carrots, sugar, water, raisins, salt and spices in a large pan and boil 5 minutes.
2	Remove from the heat and cool.
3	Stir in the flour, soda then the candied fruit and nuts.
4	Pour batter into well greased and floured loaf pans or one large bundt pan.
5	Bake in 325 to 350 degree oven for one hour.
6	if you wish to season this with spirits use about ?cup of rum or brandy and after the cake has cooled thorougly, pour the alcohol gently over the cake.
7	It may be best to do this just a little at a time over the period of 30 min. or so.
8	Wrap tightly in foil and store in a cool place for as long a 3 months.
9	After i give this cake as a gift, i recommendthat, after opening, it be stored in the refrigerator.
10	recipe by : maureen hustead / formatted by cheryl gimenez