Carrot and fruit loaf

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 18
Servings 16
Time 25 minutes

Ingredients

  • 225
    g
    butter
  • 225
    g
    brown sugar
  • 4
    large eggs, separated
  • 180
    g
    self-raising flour
  • 5
    ml
    baking powder
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground mixed spice
  • 1
    ml
    ground nutmeg
  • 100
    g
    raisins
  • 50
    g
    candied citrus peel
  • 50
    g
    sultanas
  • 320
    g
    grated carrots, drained
  • ICING
  • 60
    g
    cream cheese
  • 30
    g
    butter
  • 15
    ml
    orange or lemon zest
  • 210
    g
    icing sugar
  • 100
    g
    pecan nuts
 

Method

1 1/4 hours
 
Cream butter and sugar together until light.
Beat in the egg yolks.
Sift flour, baking powder and spices together and fold into the butter mixture along with the fruit.
Whisk egg whites until stiff, then fold into the batter along with the carrots.
Spoon into a greased and lined loaf tin and bake in a preheated 180 °C oven for 1 1/4 hours or until a skewer inserted into the centre comes out clean.
Leave to cool completely before icing.
To make the icing, beat the cream cheese, butter and citrus zest together.
Add icing sugar gradually and beat until creamy.
Spread over the cake and decorate with pecan nuts.
Makes 1 loaf
 

Read more on: bake
 

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