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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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from a sugar packet - haven't tried it Curiously there are no directions for size of cake tin but I would think it would be a standard 20cm round tin. Ingredients:
1 cup plain flour |
1 teaspoon baking powder |
3/4 teaspoon bicarbonate of soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon or 1/2 teaspoon mixed spice |
1/2 cup raw sugar |
1 cup grated carrot |
200 g crushed pineapple (or finely chopped) |
1/4 cup walnuts |
1/2 cup sultana |
2 eggs |
5 tablespoons oil |
Directions:
1. Preheat oven to 190 degrees centigrade.
2. Sift the dry ingredients (except sugar) into a mixing bowl and mix lightly but well.
3. Add the sugar, carrot, fruit and nuts then the beaten eggs and oil and stir until well combined.
4. Bake in a moderate oven (190 degrees centigrade) for 35 - 40 minutes.
5. When cool cake can be iced with a lemon cream frosting if desired.
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