Mom'S Carrot Pudding

Name: Mom'S Carrot Pudding
Ingredients: 1 cup seedless raisin; 1 cup currants or 1 cup use more raisins; 1/2 cup candied cherry, mixed (chopped); 1/4 cup slivered almonds, chopped; 1 cup sifted flour; 1 teaspoon baking soda; 1/2 teaspoon clove; 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

14 ingredients

5 steps

Ingredients

1 cup seedless raisin
1 cup currants or 1 cup use more raisins
1/2 cup candied cherry, mixed (chopped)
1/4 cup slivered almonds, chopped
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon clove
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

Directions

1

Combine raisins, currants, fruit and almonds.
2

Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
3

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.
4

Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
5

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