Filter
Top Products
25
Carrot, Prune and Sultana Cake
4 eggs
1
1
/
2
cups caster sugar
3
/
4
cup vegetable oil
2
1
/
2
cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons baking powder
1
/
2
teaspoon salt
2 teaspoons cinnamon
1
/
2
teaspoon mixed spice
1
/
4
teaspoon nutmeg
juice and grate rind of a lemon or orange
6-8 large prunes, pitted & chopped
1 cup walnuts, chopped
1 cup sultanas
4 medium carrots, peeled, shredded
CREAM CHEESE FROSTING:
125g pkt cream cheese, softened
30g butter
3 teaspoons lemon juice
2
1
/
2
cups icing sugar
1. Preheat oven to 160°C. Grease and line 2
loaf tins and set aside.
2. In the small Mixmaster bowl beat eggs
and sugar on Medium speed (5), for
2 minutes.
3. Add oil and beat for 3 minutes on
Medium speed (5) until mixture is thick
and creamy.
4. Using Low speed (1-2), fold in dry
ingredients. Transfer to the large
Mixmaster bowl. Add prunes, walnuts,
sultanas and carrots.
5. Position the large Mixmaster bowl onto
the mixer and on Low speed (1-2) fold
the mixture together.
6. Place mixture into prepared tins and bake
for 50 minutes. Cool in tins for 5
minutes then remove to wire rack and
cool completely.
7. Frosting: Beat cream cheese, butter,
lemon and sugar juice together on
Medium speed (4) until light and creamy.
8. Add icing sugar slowly and continue
beating on Medium speed (5-6) until
combined.
9. Spread frosting over cold cakes and
decorate as desired.
Brunch, Lunchtime and Afternoon Tea continued