1997 CARROT CRANBERRY CAKE

3 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each cinnamon, nutmeg and ground cloves
1 cup packaged light brown sugar
1 cup sugar
1 cup oil
4 eggs, beaten
1 cup whole cranberry sauce
1 cup grated carrots
1/2 cup chopped candied lemon peel (or raisins)

In a large mixing bowl, sift together the flour, baking powder, soda, salt, cinnamon, nutmeg and ground cloves.

Add to the mixture the brown sugar, sugar, oil, eggs, and cranberry sauce. Mix together until thoroughly blended.

While mixing, stir in grated carrots and lemon peel.

Pour the mix into a greased and floured tube pan and bake at 350 degrees for 90 minutes, or until cake tests done (a toothpick inserted into cake will come out clean).

Let cool for 10 minutes, then turn out onto wire rack to cool.