*  Exported from  MasterCook  *

                           Carrot Wedding Cake

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        Almonds -- ground
     1/2  cup           Flour
     1/2  teaspoon      Salt
     1/8  teaspoon      Cloves
     1/8  teaspoon      Nutmeg
     1/4  teaspoon      Cinnamon
   1 1/2  teaspoons     Baking powder
   6      ounces        Carrots -- grated
   1      tablespoon    Vulcan bitter nectar *
   1      tablespoon    Grated lemon rind
   1      tablespoon    Lemon juice
   5      tablespoons   Margarine
   6      ounces        Sugar -- a bit more than 3/4
   5                    Eggs

*Dark Jamaican rum may be used. 
 Sift the ground almonds and flour together to make a very fine mixture. 
Add the salt, spices and baking powder and mix well.
 In a separate bowl put the grated carrots and the nectar. 
Add the lemon rind and juice. Cover and let stand.
 Cream the margarine and sugar together.
 Separate the eggs, putting the yolks in with the margarine and sugar 
and saving the whites for later.
 Beat the egg yolks in and then add the carrot mixture.
Stir well and let sit for a few minutes.
 Beat the egg whites until soft peaks form, then set aside. 
Add the dry ingredients to the carrot mixture and mix well. 
You should have a thick batter. Now beat the egg whites a
 little more and fold the batter into the egg whites.
 Mix gently until it is just barely evenly mixed
. Pour into a greased ring mold. Bake at 325~ for about 50 minutes.
 It is done when a skewer comes out clean. 
Take out of the oven and let cool for 5 minutes.
Unmold onto a serving plate dusted with confections sugar
 (this prevents the cake from sticking).

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