MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Ha Rageel
  Categories: Cakes, Star trek
       Yield: 6 servings
  
 MMMMM---------------------VULCAN CARROT LOAF--------------------------
            -Jo Ferry cmsj69b
   1 1/2 c  Carrots; grated
       1    Grated rind & juice of lemon
     1/2 c  Butter
     1/2 c  Dark brown sugar
       3    Eggs; large
       2 tb Water
       1 c  Golden raisins
   1 1/2 c  Flour
     1/2 ts Cinnamon
     1/2 ts Nutmeg
       1 ts Baking powder
       1 ts Baking soda
     1/4 ts Salt
            Confectioners sugar
  
   Note: It has never ceased to amuse Dr. McCoy that Mr. Spock, with all
   his logical training, cannot consider Ha Rageel a close equivalent to
   Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial
   wedding cake is quite unrelated to an “everyday” dessert loaf. It is
   quite true that they contain many of the same ingredients and have a
   somewhat similar taste. But this no more makes them related than the
   same number of eyes and legs makes first cousins of horses and dogs.
   To a cook the difference is also important. Preparing the wedding
   cake requires time, attention, and care to avoid a minor disaster;
   with Ha Rageel you can hardly go wrong.
     Preheat the oven to 350. Grease a 2-quart ring mold with a little
   butter.
     Peel the carrots and grate them. Grate the yellow rind off the
   lemon, using the coarse set of teeth on your grater. Leave enough of
   the white inner rind so that you can squeeze the lemon for its juice
   when you are done grating.
     Cream the butter and sugar together until the mixture is somewhat
   light colored. Add the eggs, mix well, then add the carrots, lemon
   juice and rind, water and raisins.
     In a smaller bowl mix together the dry ingredients, exept the
   confectioners sugar, and add them to the liquid part a bit at a time.
   When it is well mixed, pour the batter into the greased mold. Bake
   for about 40 minutes, or until a knife or skewer stuck into it comes
   out clean. Let it cool for about 5 minutes, unmold on a serving plate
   and dust with confectioners sugar.
     Note: If you dust the plate with a little confectioners sugar
   before you unmold the cake onto it, the cake will tend to stick to it
   less.
  
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