West Bend 6 QT instruction manual Carrot Cake, Cranberry Nut Bread

Carrot Cake

2 cups Flour	1 cup Vegetable oil
2 cups Sugar	4 Eggs
1 tsp. Baking soda	3 cups Grated carrots
1 tsp. Salt	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.

Cranberry Nut Bread

2 cups (8-ounces) fresh or frozen	½ tsp. Baking soda
cranberries	½ tsp. Salt
½ cup Walnuts	6 tbsp. Butter or margarine
2 cups Flour	1 Egg
1 cup Sugar	1 tbsp. Grated orange peel
1½ tsp. Baking powder	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.

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