Benjamins Sweet Potato-Orange –Carrot Cake

Ingredients

Cake

• 1 1/2 cups Flour
• 1 cup Brown Sugar
• ½ cup Carrot finely, shredded
• ½ cup Sweet Potato, finely shredded
• 1 tsp Orange Peel
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• I/2 cup Margarine, melted
• ½ tsp Salt
• 3 Eggs beaten
• ½ cup Orange Juice
• 1 tsp Benjamins Vanilla
• 1 tsp Benjamins Almond
• 1 tsp Benjamins Rosewater

Rum Glaze

• 2 tbsp Margarine
• 1 cup Powdered Sugar sifted
• 1 to 2 tbsp Rum
• 4 to 5 tsp Milk

Method

Cake

Preheat oven to 3250 F.

In a bowl mix all dry ingredients together, then make a well in the center of mixture and pour in eggs, margarine, Benjamins Flavourings and orange juice. Mix until smooth.

Add shredded potato and carrot and mix until smooth. Pour mixture into a greased 9” tube pan.

Bake for 1 hour or until done.

Turn out onto a wire rack and allow to cool.

Rum Glaze

Heat margarine in a medium saucepan until melted and golden brown. Cool slightly.

Add powdered sugar, rum and milk, beat until smooth.

Glaze cake before serving.