West Bend 6 QT Benutzerhandbuch

 

12 

2 cups Flour 
2 cups Sugar 
1 tsp. Baking soda 
1 tsp. Salt 

1 cup Vegetable oil 
4 Eggs 
3 cups Grated carrots 
1 tsp. Cinnamon 

1.  Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid 

hydrogenated shortening. Dust with flour and shake out excess. Set 
covered cooking pot on base and preheat at “HI” while mixing ingredients. 

2.  In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and 

stir until ingredients are moistened. Add eggs one at a time, beating well 
after each egg is added. Stir in grated carrots and cinnamon until evenly 
mixed. Pour batter into pan. Place pan in cooking pot. 

3.  Cover and bake at “HI” for 2 hours. Do not remove cover during this time. 

To test for doneness at end of recommended baking time, insert a metal 
cake tester in several places including center of cake. If cake tester comes 
out clean, cake is done. If batter clings to cake tester, continue baking in 
15-minute intervals. Remove cake from pan and cool on rack. Frost with 
softened cream cheese, if desired. Makes a 1½-pound cake.  

2 cups (8-ounces) fresh or frozen 
cranberries 
½ cup Walnuts 
2 cups Flour 
1 cup Sugar 
1½ tsp. Baking powder 

½ tsp. Baking soda 
½ tsp. Salt 
6 tbsp. Butter or margarine 
1 Egg 
1 tbsp. Grated orange peel 
½ cup Orange juice 

1.  Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. 

Dust with flour and shake out excess. Set covered cooking pot on base and 
preheat at “HI” while mixing ingredients. 

2.  Grind cranberries and walnuts with coarse blade of food chopper. In a large 

mixing bowl, combine flour, sugar, baking powder, baking soda and salt. 
Cut in butter or margarine to form a coarse mixture. Make an indentation in 
mixture and add egg, orange peel and orange juice. Beat only until lumps 
disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. 
Pour batter into pan. Place pan in cooking pot. 

3.  Cover and bake at “HI” for 3 hours. Do not remove cover during this time. 

To test for doneness at end of recommended baking time, insert a metal 
cake tester in several places including center of bread. If cake tester comes 
out clean, bread is done. If batter clings to cake tester, continue baking for 
15-minute intervals. Remove bread from pan and cool on rack. Makes a 
1½-pound loaf.