Waterloo Country Inn

Princess Anne, Maryland

Specialty Recipe

Carrot Cake Waterloo

Ingredients:

5 eggs yolks

1 Tablespoon grated lemon rind

1-1/2 cups sugar

10-1/2 ounces carrots

10-1/2 ounces ground almonds

4 Tablespoons flour or cornstarch

1/2 teaspoon cinnamon

1 pinch ground cloves

1 teaspoon baking powder

1 pinch salt

2 Tablespoons kirsch schnapps or rum (as desired)

5 eggs whites, beaten until stiff

3 Tablespoons apricot marmalade

Glaze

1-1/2 cups confectioners' sugar

1/2 egg whites

2 Tablespoons lemon juice or kirsch schnapps

Beat the egg yolks, lemon rind, and sugar until creamy. Peel and grate the carrots. Immediately fold in the egg yolks together with the almonds. Add the flour or cornstarch, cinnamon, cloves, baking powder, and salt. Pour in the kirsch schnapps or rum. Fold in the stiff egg whites. Pour the batter into a 9-inch springform pan. Bake for 60 minutes at 375 degrees.

Spread the lukewarm surface with the apricot marmalade. Mix the ingredients for the glaze and pour over the cake. Spread the glaze in a circular motion over the top and sides of the cake. (You may also forgo the glaze and simply sprinkle the cooled cake with confectioners' sugar.)

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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