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Carrot: Carrot Wedding Cake

Source of Recipe

unknown


List of Ingredients

6 ounces Almonds ground
1/2 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Cloves
1/8 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
6 ounces Carrots grated
1 tablespoon Vulcan bitter nectar *
1 tablespoon Grated lemon rind
1 tablespoon Lemon juice
5 tablespoons Margarine
6 ounces Sugar a bit more than 3/4
5 Eggs


Recipe

Sift the ground almonds and flour together to make a very fine mixture. Add the salt, spices and baking powder and mix well. In a separate bowl put the grated carrots and the nectar. Add the lemon rind and juice. Cover and let stand. Cream the margarine and sugar together. Separate the eggs, putting the yolks in with the margarine and sugar and saving the whites for later.

Beat the egg yolks in and then add the carrot mixture. Stir well and let sit for a few minutes. Beat the egg whites until soft peaks form, then set aside. Add the dry ingredients to the carrot mixture and mix well. You should have a thick batter. Now beat the egg whites a little more and fold the batter into the egg whites. Mix gently until it is just barely evenly mixed. Pour into a greased ring mold. Bake at 325¼F for about 50 minutes. It is done when a skewer comes out clean. Take out of the oven and let cool for 5 minutes. Unmold onto a serving plate dusted with confections sugar.