Great Grandma's Sheep Wagon Carrot Cake
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Raisins/Half raisins and half chopped mixed candied fruits||1 Cup (16 tbs)|
|Finely grated carrots||2 Large (About 1 1/2 Cup)|
|Ground cloves||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
Combine sugar, water, raisins, butter, carrots, and spices in medium-size saucepan.
Heat to boiling, then reduce heat and simmer for 5 minutes.
Cover and let stand overnight or for 12 hours.
Sift together flour, salt, soda and baking powder and stir into fruit mixture.
Add walnuts and stir until batter is well mixed.
Turn into 2 small greased and floured loaf pans (8 x 4 1/2 x 2 inches) or 1 tube pan.
Bake at 275°F for 2 hours.
Cool in pans for 10 minutes, then turn out onto wire racks to cool.