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Waterloo Country Inn
Princess Anne, Maryland
Carrot Cake Waterloo
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.)
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