Title: Carrot and Cranberry Cake
Categories: Cake
Yield: 16 Servings

3 c Sifted flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ground cloves
1 c Packed light brown sugar
1 c Sugar
1 c Oil
4 Eggs; beaten
1 c Whole cranberry sauce
1 c Grated carrots
1/2 c Chopped candied lemon peel.

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: wilkins@renoir.scubed.com (Darin Wilkins)

In a mixing bowl, sift together first 7 ingredients. Add brown sugar,
sugar, oil, eggs and cranberry sauce and mix well. Stir in carrots and
lemon peel. Pour into greased and floured tube pan. Bake at 350 F for 90
minutes, or until cake springs back when lightly touched.

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