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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This hearty quick bread is easy to make and keeps well. Recipe found Ingredients:
1 cup self-rising flour |
1 cup plain flour (can be whole-meal) |
1 teaspoon baking soda |
1 teaspoon ground nutmeg or 1 teaspoon mixed spice |
3 cups dried fruit (diced apricots, sultanas or mixed fruit, cranberries, currants, dates, etc) |
1 large beetroot, peeled and grated |
1/2 cup walnuts |
1 lemon, zest and juice |
1 tablespoon marmalade or 1 tablespoon fig jam |
4 eggs |
7 1/2 ounces oil (sunflower or canola) |
1 cup sugar |
Directions:
1. In a large bowl, mix together the first nine ingredients (flours through jam).
2. In a separate bowl, mix together the eggs, oil and sugar.
3. Combine the wet and dry ingredients, mixing well.
4. Line 2 loaf pans with parchment paper or spray with cooking spray. Fill with cake batter.
5. Bake in a preheated moderate oven 165° C (350° F) for 1 hr 45 minutes or until cooked right through - test with skewer.
6. If the top begins to brown too quickly place a sheet of foil over the cake and remove 15 minutes before the end of the cooking time.
7. Remove from the oven and place on a rack for 5 minutes then turn out and leave until cold before storing in an air-tight container.
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