Carrot and prune cake
Dec 31, 2010 1:00pm- 1 hr 25 mins cooking
- Makes 1 Item
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Ingredients
Carrot and prune cake
- 3/4 cup self-raising flour
- 3/4 cup plain flour
- 1 tablespoon mixed spice
- 1/2 teaspoon bicarbonate of soda
- 3/4 cup pitted prunes
- 1/2 cup pecan nuts
- 1/2 cup sultanas
- 3 eggs
- 1 cup brown sugar, firmly packed
- 300 gram carton sour cream
- 1/4 cup oil
- 2 cup grated carrots
Method
Carrot and prune cake
- 1Grease a 19cm square cake pan, line base with paper, grease paper.
- 2Combine flours, spice and soda in processor, process a few second to combine. Transfer mixture to a large bowl, leaving a tablespoonful of mixture in the processor. Add prunes and pecans to processor, process until coarsely chopped, stir into flour mixture with sultanas.
- 3Combine eggs, sugar, sour cream and oil in processor, process until combined, stir into flour mixture with carrots. Pour into prepared pan. Bake in moderately slow oven 150°C (130°C fan-forced).for about 1¼ hours. Stand 10 minutes before turning on to wire rack to cool.
Notes
You will need to grate about 3 carrots for this recipe. Use the grating blade of the processor if desired.
