Carrot Pudding

Photo: flickr user minor9th

Ingredients

1 cup seedless raisins

1 cup dired currants or use more raisins

1/2 cup candied cherry, chopped

1/4 cup slivered almonds, chopped

1 cup sifted flour

1 teaspoon baking soda

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup shortening

1 cup brown sugar, packed

1 egg

1 cup raw carrot, finely grated

1 cup potato, raw finely grated

Preparation

Combine raisins, currants, cherries and almonds.

Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.

Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.

Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in water bath canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.

To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.