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2 ts Finely ground almonds 1 c Grated carrots
2 1/2 c Unsifted all-purpose flour 1/2 c Chopped dried apricots
1 c Firmly packed light brown 1/2 c (1 stick) butter, cut in
-sugar -small cubes and softened
2 ts Ground cinnamon 2 lg Eggs, lightly beaten
1 ts Baking powder 1/3 c Orange juice
1/2 ts Baking soda 1 tb Finely grated orange rind
1/2 ts Salt Confectioners’sugar
1. Heat oven to 350F. Butter 8-inch Turk’s head mold or Bundt pan and
dust with ground almonds. In large bowl, combine flour, brown sugar,
cinnamon, baking powder, baking soda, and salt until well mixed.
2. Add carrots, apricots, butter, eggs, orange juice, and orange rind
to flour mixture. With electric mixer on low speed, beat ingredients
just until combined and moistened, scraping inside of bowl as
necessary.
3. Spread mixture in prepared pan and bake 40 to 50 minutes or until
cake tester inserted in center comes out clean. Cool in pan on wire
rack 5 niinutes. Unmold cake onto rack and cool completely. Place
cake on serving plate. Sift confectioners’ sugar lightly over cake
and serve.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
8 servings
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