popular attractions has always been the dessert exhibit.

Jammed packed with mouth watering goodies, this part of the exhibition is often a bit overwhelming for those with a sugar tooth.

You can often witness a spectacular cake with a finger-size gouge in the icing, proof that someone just couldn't resist temptation.

Here are a few recipes you can try to make your own award winning desserts.

*** CARROT CAKE 3 cups flour 2 cups carrot (grated) 4 well-beaten eggs 2 teaspoons cinnamon 1 cup raisins 2 cups sugar 11 cup cooking oil 21 teaspoons baking powder 1 teaspoon baking soda GREASE and flour 2 loaf pans. Preheat oven to 350 degrees F. Stir all dry ingredients together. Add cooking oil, beaten eggs, carrots and raisins. Mix well. Pour into prepared pans and bake at 350 degrees F for 1 hour.

*** GINGER BREAD 11 cups flour 1 teaspoon baking soda 11 teaspoons ginger 11 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon salt 2 eggs 1 cup sour milk 1 cup molasses 1 cup shortening 1 cup sugar 1 cup raisins HEAT oven to 350 degrees F. Grease and flour an 8'' square pan. In a large bowl mix flour with baking soda, raisins and spices. Set aside.

In a blender mix all other ingredients until smooth. Add to ingredients in large bowl and mix well. Pour into prepared pan and bake for 30 minutes.

*** BREAD PUDDING 4 cups stale bread cut in cubes 2 cups milk 2 eggs 1 cup sugar 1 cup raisins 1 teaspoon freshly grated nutmeg 1 teaspoon cinnamon BEAT eggs well. Add milk, sugar, nutmeg, cinnamon and raisins. Place bread in a greased Pyrex dish. Pour the mixture over the bread and allow to stand until bread has soaked up the liquid. Bake at 325 degrees F. for 20 minutes.

*** LEMON MERINGUE PIE 1 cup sugar 11 cups water 1 tablespoon butter 1 cup cornstarch 6 tablespoons lemon juice 11 teaspoons lemon peel (grated) 3 egg yolks 2 tablespoons milk Meringue: 3 egg whites 6 tablespoons sugar 1 teaspoon vanilla 1 cream of tartar COMBINE sugar, water, cornstarch and butter. Cook stirring continuously until mixture boils. Add lemon peel and juice, continue stirring. Very slowly add egg yolk beaten in milk. Continue to stir until mixture boils. Remove from heat and allow to cool. Pour into a cooled, baked 9'' pie shell.

MERINGUE: In a small bowl add egg whites, cream of tartar and vanilla. Beat until soft peaks are formed then gradually add sugar until egg whites are stiff. Spread over filling to the edges of pastry.

Brown at 350 degrees F for about 15 minutes.

*** GINGER SNAPS 1 cup molasses 1 cup sugar 3 cup shortening 1 teaspoon baking soda 21 cups flour 11 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon salt HEAT oven to 375 degrees F. Grease baking sheet. Bring to a boil molasses, sugar and shortening. Allow to cool. Add flour, baking soda, salt and spices.

You may need to add a little more flour.

Roll out thinly, cut and place on a baking sheet. Bake for about 10 minutes.

*** COCONUT CAKES 1 coconut (grated) 1 cup coconut milk or water 2 pounds sugar WET sugar with water and boil until sugar dissolves -- stirring continuously.

Add grated coconut and boil for about 20 minutes or until a little of the mixture hardens when dropped onto a cutting board.

Remove from heat and beat for 5 minutes. Drop by spoonfuls onto a wet cutting board.

Variations -- (1) add 1 teaspoon ground ginger. Use brown sugar (2) 1 teaspoon lemon essence.

Recipes from the Bermuda Cookbook.

Tasty recipes FOOD CAKE 3 squares unsweetened chocolate 2 cup soft shortening 21 cups dark brown sugar 3 eggs 1 teaspoon vanilla 21 cups flour 2 teaspoon baking soda 1 cup skim milk 1 cup boiling water MELT chocolate. Cream shortening with sugar and add eggs, vanilla and melted chocolate. Sift together flour, baking soda and add to mixture alternating with milk, add 1 cup of boiling water.

Pour into 9'' greased and floured layer cake pans. Bake in oven 350 degrees for 25-30 minutes or until cake comes away from side of pans.

Best results are achieved with an electric mixer. Mint icing makes a delicious frosting for this cake.

*** FRUIT CAKE 1 cup shredded coconut 1 cup sultana raisins 1 cup candied cherries (sliced) 1 cup sliced citron (finely) 1 cup chopped candied pineapple 2 cups blanched chopped almonds COMBINE these 6 fruits with 1 cup sifted flour. In another bowl cream together 1 cup shortening (Crisco or butter), 2 cups fine white sugar, add 1 tablespoon vanilla, then add 2 cups flour & 1 teaspoon baking powder with 1 cup orange or pineapple juice, then add floured fruit.

Lastly add 8 egg whites which have been beaten stiff (not dry). Put in greased baking pan, that has been lined with greased paper. Bake at 250 degrees approximately 3 1 hours.

*** FUDGE 1 cup cream 2 tablespoons cocoa 1 teaspoon vanilla 2 cups sugar 1 tablespoon butter Pinch salt MIX together sugar & cocoa, crushing all lumps. Add cream, vanilla, butter and salt. Boil 1 hour, stirring occasionally to prevent burning. When stiff, remove from fire; pour into greased pan, 9''x 9'' - cut into squares before cool.

*** PEANUT BRITTLE 2 cups sugar 1 tablespoon butter 1 cup salted cocktail nuts GREASE a cookie sheet, sprinkle nuts evenly into pan, set aside. Melt sugar in heavy pan stirring constantly. Remove from heat when all lumps disappear and sugar is light golden brown.

Add butter and stir to dissolve. Pour over nuts in pan as the edge cools, begin pulling candy and sides, until it stretches and breaks.

*** BROWNIES Beat well: 1 pound butter 2 cups sugar Add 4 eggs (one at a time) keep beating well Add 1 cup flour and beat well Add 4 squares of unsweetened chocolate Add 2 teaspoons vanilla and a little salt Add 1 cup chopped nuts GREASE pan (1 large cookie sheet or a jelly roll pan). Pour mixture into pan and bake for 20 minutes at 350 degrees. Cut before cooling.

Recipes from the Continental Society of Bermuda Cookbook.