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1 servings
Ingredients:
2 cups all-purpose flour1 tablespoon baking powder1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground allspice3/4 teaspoon baking soda1/4 teaspoon salt1 1/2 cups peeled and shredded apples1 1/2 cups shredded carrots1 1/2 cups peeled and shredded potatoes3/4 cup dried currants3/4 cup raisins3/4 cup chopped walnuts1 tablespoon grated orange zest3/4 cup butter, softened1 1/2 cups brown sugar3 eggs2 tablespoons light molasses
Instructions:
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10-inch bundt pan.Onto a sheet of waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt.Set aside.In a medium bowl, stir together apples, carrots, potatoes, currants, raisins, walnuts and orange zest.Set aside.Place softened butter and brown sugar in a large mixing bowl.Beat at low speed until mixture is light and fluffy.Add eggs one at a time, beating after each addition, and then mix in molasses.Slowly beat until mixture is thoroughly moistened.Gradually stir in fruit mixture and continue to beat at low speed until well blended.Spoon into prepared pan.Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean and cake pulls away from sides of pan.Cool on a wire rack for 10 minutes, then remove from pan and cool completely.
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