target | | Carrot Cake Pudding Denmark 1/4 pound of butter
1 1/4 cups of brown sugar
2 eggs
1/2 teaspoon of baking soda dissolved in 1 tablespoon of hot water
1 cup of grated raw carrots
1 cup of seedless raisins
1/2 cup of currants
1 tablespoon of finely cut candied lemon peel
1 tablespoon of finely cut candied orange peel
1 3/4 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of ground cinnamon
1 cup of chopped nuts
whipped cream for topping |
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Cream the butter and sugar and add the beaten eggs and dissolved baking soda. Add the remainder of the ingredients, except the whipped cream, in the order given, mix thoroughly. Pour into a greased mold. Bake at 350ºF for 1 hour. Serve the cake hot or cold, topped with whipped cream. Serves 8 or more |
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