Recipe - Honey Nut Loaf

One half cup Margarine not diet
One half cup Light cream
One half cup Honey
3 teaspoon Ground cinnamon
2 cup Nuts finely chopped
3 One half cup Allpurpose flour
3 cup Sugar
2 teaspoon Baking soda
1 One half teaspoon Salt
1 teaspoon Ground nutmeg
2 cup Carrots shredded
1 tablespoon Orange peel grated
1 cup Vegetable oil
Three fourths cup Water
4 lg Eggs

1. Line 2 loaf pans (9 x 5 x 3inches) with aluminum foil. Then grease the
foil. 2. In a saucepan combine margarine, cream, honey and 2 teaspoons
cinnamon. Bring to a boil and cook 1 minute. Stir in 1One half cups finely
chopped nuts. Cool mixture. Set aside. 3. In a large mixing bowl, combine
flour, sugar, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir in carrots,
grated orange peel, and One half cup finely chopped nuts. 4. Combine oil, water
and eggs; add to dry ingredients. Mix only until dry particles are
moistened. 5. Place 1 cup batter in each pan, then top with One half cup nut
mixture. Cover with another cup of batter then One half cup nut mixture again.
Finally top with remaining batter. 6. Bake in preheated 350degree oven for
6575 minutes. Center will crack and should feel dry to touch. Cool 15
minutes then remove from pan. Store overnight before slicing. To freeze,
cool completely then wrap tightly; it will keep up to 4 months in freezer.
This loaf will also keep in refrigerator up to one month if tightly
wrapped.

Recipe By : Jo Anne Merrill

From: Big Flavors Of The Hot Sun By Chr

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip