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10.Bake for approximately 30-35 minutes or
until golden brown. Remove from the tin
and glaze while still warm.
11.To glaze, place water, sugar and gelatine
into a small saucepan. Stir over medium
heat until sugar has dissolved,
approximately 2 minutes.
Note: Repeat with the other dough half.
Carrot, Prune and Sultana Cake
6-8 large prunes, pitted
1 cup walnuts
1 cup sultanas
4 medium carrots, peeled, shredded
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
CREAM CHEESE FROSTING:
125g pkt cream cheese, softened
30g butter
3 teaspoons lemon juice
2
1
/
2
cups icing sugar, sifted
1. Preheat oven to 160°C. Grease and line 2
loaf tins and set aside.
2. In the Mixmaster bowl beat eggs and
sugar on “HI” speeds, for 2 minutes.
3. Add oil and beat for 3 minutes until
mixture is thick and creamy.
4. Fold in dry ingredients. Along with prunes,
walnuts, sultanas and carrots until well
combined.
5. Place mixture into prepared tins and bake
for 50 minutes. Cool in tins, then remove
to wire rack and cool completely.
6. Frosting: Beat cream cheese, butter,
lemon and sugar juice together on
medium speeds until light and creamy.
7. Spread frosting over cold cakes and
decorate as desired.
Recipes (continued)
Cinnamon and Apple Tea Ring continued