Serves: 12
Total Calories: 418

2 cups flour
3 teaspoons baking powder
1 1/2 teaspoons cinnamon ground
1 1/2 teaspoons allspice ground
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups apples peeled, shredded (about 2 medium)
1 1/2 cups carrots peeled, shredded (about 3 medium)
1 1/2 cups potatoes peeled, shredded (about 2 medium)
3/4 cup currants
3/4 cup raisins
3/4 cup walnuts chopped
1 tablespoon orange rind grated
1 1/2 cups brown sugar packed
3/4 cup butter or margarine, softened
3 eggs
2 tablespoons molasses light

Preheat oven to 350°. Generously grease and flour a 10-inch fluted tube pan. Onto waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt set aside.

In a medium bowl, stir apples, carrots, potatoes, currants, raisins, nuts and orange peel set aside.

In a large mixer bowl at medium speed, beat brown sugar and butter until fluffy. Add eggs and molasses and beat until well blended. At low speed, beat in dry ingredients until moistened. Gradually add vegetable mixture and beat until well blended. Spoon into pan. Bake for 60 minutes or until a wooden pick inserted 1 inch from outer edge comes out clean and cake pulls away from pan. Cool on a wire rack for 10 minutes remove cake from pan and cool completely.

Cover and store in the refrigerator. This cake is best served the second day. Slice with a sharp knife.

Note: If desired, just before serving, drizzle top with Powdered Sugar Glaze Decorate with red and green candied cherries.

Nutritional Facts:

Serves: 12
Total Calories: 418
Calories from Fat: 152

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