Pineapple and carrot fruit cake

pineapple and carrot fruit cake
3H 15M



1.Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, bringing paper 5cm above side of pan.
2.Combine dates, sultanas, undrained pineapple, carrot, nuts, butter and sugar in a large saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring mixture to the boil, reduce heat; simmer, uncovered, for 10 minutes or until mixture is thick and syrupy.
3.Remove from heat, stir in soda. Transfer mixture to a large bowl; cool to room temperature.
4.Preheat oven to 150°C.
5.Stir eggs and sifted dry ingredients into fruit mixture; spread into pan.
6.Bake about 2½ hours or until cooked when tested. Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.

You need about 2 large carrots for this recipe. This cake can be made 2 weeks ahead and refrigerated.


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