Ingredients Jump to Instructions ↓

  1. 1 cup grated carrots

  2. 1/2 cup brown sugar, firmly packed

  3. 1 egg

  4. 1 teaspoon grated orange zest

  5. 1 teaspoon grated lemon zest

  6. 1 Tablespoon lemon juice

  7. 4 Tablespoons margarine, softened

  8. 1-3/4 cups flour

  9. 1 teaspoon baking powder

  10. 1 teaspoon baking soda

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon ground cloves

  13. 1 teaspoon ground cinnamon

  14. 1/2 cup chopped nuts Syrup:

  15. 1 cup granulated sugar

  16. 1-1/2 cups water

  17. 1-1/2 cups golden raisins Maraschino or candied cherries for garnish Optional presentation: Sugar cubes soaked in lemon extract

Instructions Jump to Ingredients ↑

  1. Preparation: Mix carrots, brown sugar, egg, orange and lemon zest, lemon juice, margarine, flour, baking powder, baking soda, salt, cloves, cinnamon , and nuts . Place sugar, water, and raisins together in a saucepan and bring to a boil. Grease well a large Bundt pan . Pour the hot syrup mixture into the bottom of the bundt pan. Carefully spoon batter evenly over top of syrup. Do not stir. Bake at 400 degrees F. for 45 minutes or until a toothpick inserted comes out clean. Remove from oven and turn out onto serving plate. A sauce with raisins will be on top of the pudding cake . Garnish with maraschino or candied cherries . Serve hot. To flame pudding cake: Soak sugar cube in lemon extract until saturated. Place several cubes around the top of the pudding cake. When ready to serve, light the sugar cubes with a match and cubes will flame . Yield: 8 to 10 servings Recipe Source: Sweet Surprises for the Holidays by Alisa D. Bangerter (Gingerbread Garden) Reprinted with permission.


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