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Maureen's Carrot Fruit Cake

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      Title: MAUREEN'S CARROT FRUIT CAKE
 Categories: Gifts, Cake, Desserts, Fruits, Holidays
      Yield: 8 Servings
 
 
        6 ea 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 recommendthat, after opening, it be stored in the
  refrigerator.
  
  Recipe By     : Maureen Hustead /  Formatted by Cheryl Gimenez
  
  From: Cheryl Gimenez   +0000
 
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