Name: Sunshine cake
Cook time: 75 min
Total time: 75 min
Ingredients: 375 gram fruit medley; 1 cup orange juice; 1/4 cup apple juice; 3/4 cup grated apple; 3/4 cup grated raw pumpkin; 1/4 cup grated carrot; 1 1/4 cup wholemeal self-raising flour; 1/4 cup skim milk powder; 1 tablespoon cocoa; 1 teaspoon mixed spice; 2 egg whites, lightly beaten

Ingredients

375 gram fruit medley

1 cup orange juice

1/4 cup apple juice

3/4 cup grated apple

3/4 cup grated raw pumpkin

1/4 cup grated carrot

1 1/4 cup wholemeal self-raising flour

1/4 cup skim milk powder

1 tablespoon cocoa

1 teaspoon mixed spice

2 egg whites, lightly beaten

Method

1.Combine fruit with orange and apple juice in saucepan, bring to the boil, reduce heat, simmer uncovered 2 minutes, cool, cover, stand overnight.

2.Grease a 20cm ring pan. Combine fruit mixture with apple, pumpkin and carrot in bowl. Stir in sifted dry ingredients and egg whites. Spread mixture into prepared pan. Bake in oven at 180°C for about 1¼ hours. Stand 5 minutes before turning on to wire rack to cool.

Fruit medley is a combination of chopped dried fruit containing apricots, apples, sultanas etc. Any fruit of your choice can be substituted.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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