Honest Sheepwagon Carrot Cake

1 1/3 c Granulated sugar
1 1/3 c Water
1 c Raisins OR chopped candied fruit
1 tb Butter
2 lg Carrots; finely grated
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground nutmeg
1 c Chopped walnuts
2 1/2 c Sifted all purpose flour
2 ts Baking powder
1/2 ts Salt
1 ts Baking soda

Remember to start this cake the day before you want to serve it.

In a medium saucepan put sugar, water, raisins, butter, grated carrots, cinnamon, cloves and nutmeg. Simmer mixture for 5 minutes, then cover and let rest for 12 hours.

Add walnuts, flour, baking powder, salt and baking soda. Mix well.

Bake in 2 oiled 8-by-4-inch loaf pans or 1 tube pan at 275 degrees F for 2 hours. Cool, then wrap in foil.

A good tasting, rich-looking, moist, sturdy pioneer cake and is good for every meal including breakfast. Makes 2 loaf cakes or 1 tube cake.

Honest Sheepwagon Carrot Cake printer friendly version located here. (Just the recipe. Nothing else.)
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