Spicy Carrot & Cherry Cake

Spicy Carrot & Cherry Cake

Metric Ingredient Imperial 500 g raisins 1 lb 500 ml white sugar 2 cup 625 ml water 2 1/2 cup 25 ml shortening 2 tbsp 5 ml cinnamon 1 tsp 5 ml nutmeg 1 tsp 2 ml allspice 1/2 tsp 5 ml cloves 1 tsp 15 ml vanilla 1 tbsp 1 25 L all purpose flour 5 cup 10 ml baking powder 2 tsp 10 ml baking soda 2 tsp 5 ml salt 1 tsp 250 g glazed cherries 8 oz 250 g walnuts, chopped 8 oz 125 ml carrot, grated 1/2 cup

Mix together raisins, carrots, sugar, water and shortening and bring to a boil; let cool to room temperature. Add all remaining ingredients and mix well. Pour into 2 greased loaf pans and bake in preheated 250 F (120 C) for 2 hours or until done. Cool and wrap. Let rest for a few days in refrigerator. Serve chilled with coffee.Serves 12