Maureen's carrot fruit cake

 
                        MAUREEN'S CARROT FRUIT CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Gifts                            Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
         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