Carrot Pudding Cake

1 cup grated carrots
1/2 cup brown sugar, firmly packed
1 egg
1 tsp. grated orange zest
1 tsp. grated lemon zest
1 Tbl. lemon juice
4 Tbl. margarine, softened
1 3/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/2 cup chopped nuts
1 cup granulated sugar
1 1/2 cups water
1 1/2 cups golden raisins

Mix batter ingredients in order give. Place syrup ingredients 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 for 45 min. 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. Serves 8-10.

To fame 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.

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