Carrot and Cranberry Cake

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.

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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