Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Unsifted cake flour -sugar
2 ts Baking powder 3 lg Egg whites
1 ts Ground cinnamon 1 tb Finely grated orange rind
1 ts Ground nutmeg 3 tb Orange juice
1/2 ts Salt 2 c Coarsely shredded carrots
1 cn (16-oz.) Bartlett pear 1 c Chopped fresh strawberries
-halves in unsweetened juice 1 ts Confectioner's sugar
1 1/4 c Firmly packed light-brown x Carrot tops (optional)

1. In large bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg and salt; set aside. Drain pears, reserving juice for another
use. In food processor fitted with chopping blade, process pears
until smooth; set aside.

2. Heat oven to 350 degrees F. Generously grease a 9-inch
decorative tube pan. In large bowl, with electric mixer on medium
speed, beat pear puree, brown sugar, and egg whites until well
blended, scraping bowl occasionally with rubber spatula.

3. Reduce mixer speed to low; beat in flour mixture, orange rind, and
juice just until flour mixture is moistened. Do not ovebeat. With
rubber spatula, fold in carrots and strawberries until well mixed.
Pour into prepared pan.

4. Bake 45 to 55 minutes or until cake tester inserted in center
comes out clean. Cool cake in pan on wire rack 10 minutes. Invert
cake onto wire rack and remove pan; cool cake completely.

5. Just before serving, transfer cake to serving plate. Place
confectioners' sugar in small strainer and sift over top of cake.
Garnish plate with carrot tops, if desired.

Nutrition information per serving: PROTEIN 2g; FAT 0g; CARBOHYDRATE
39g; FIBER 2g; SODIUM 182mg; CHOLESTEROL 0g; CALORIES 167; VITAMIN A
388 retinol equivalents.

From: COUNTRY LIVING, 8/94.

Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-09-95

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