Be the first to Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- Batter:
- 1 cup grated carrots
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 1 Tablespoon lemon juice
- 4 Tablespoons margarine, softened
- 1-3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts
- .
- Syrup:
- 1 cup granulated sugar
- 1-1/2 cups water
- 1-1/2 cups golden raisins
- .
- Maraschino or candied cherries for garnish
- .
- Optional presentation:
- Sugar cubes soaked in lemon extract
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.
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.
