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Title: Honest Sheepwagon Carrot Cake
Categories: Cake
Yield: 2 Loaf cake
| AMERICAN MEASUREMENTS | ||
| 1 1/3 | c | Granulated sugar |
| 1 1/3 | c | Water |
| 1 | c | Raisins OR |
| Chopped candied fruit | ||
| 1 | tb | Butter |
| 2 | lg | Carrots; finely grated |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cloves |
| 1 | ts | Ground nutmeg |
| 1 | c | Chopped walnuts |
| 2 1/2 | c | Sifted all purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
Remember to start this cake the day before you want to serve it.
In a medium saucepan put sugar, water, raisins, butter, grated carrots, cinnamon, cloves and nutmeg. Simmer mixture for 5 minutes, then cover and let rest for 12 hours.
Add walnuts, flour, baking powder, salt and baking soda. Mix well.
Bake in 2 oiled 8-by-4-inch loaf pans or 1 tube pan at 275 degrees F for 2 hours. Cool, then wrap in foil.
A good tasting, rich-looking, moist, sturdy pioneer cake and is good for every meal including breakfast. Makes 2 loaf cakes or 1 tube cake.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 11-25-97 (12:10) The Pine Tree Bbs (222) Cooking(F)
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