Carrot cake

Recipe from: 10/31/1991 12:00:00 AM
Ingredients 17
Servings 2
Time

Ingredients

  • 450
    g
    carrots, grated
  • 250
    g
    seedless raisins
  • 250
    g
    stoned dates, finely chopped
  • 1
    orange (grated rind and juice)
  • 100
    g
    red glacé cherries
  • 250
    ml
    water
  • 200
    g
    sugar
  • 250
    ml
    oil
  • 480
    g
    cake flour
  • 10
    ml
    baking powder
  • 10
    ml
    bicarbonate of soda
  • 5
    ml
    salt
  • 2
    ml
    ground cloves
  • 2
    ml
    nutmeg
  • 15
    ml
    ground cinnamon
  • 2
    ml
    ground ginger
  • 6
    extra-large eggs, beaten
 

Method

 
Preheat oven to 180 ºC (350 ºF). Grease two 23 x 13 x 7 cm loaf tins with margarine. Place grated carrots, raisins, dates, juice and rind of the orange, glacé cherries, water, sugar and oil in a heavy-bottomed saucepan. Heat slowly until sugar has dissolved. Stir frequently. Bring to the boil and simmer slowly for 5 minutes. Remove from the heat and cool. Sift all the dry ingredients together. Add the beaten eggs to the cooled fruit mixture and mix well. Sift in the dry ingredients and mix well. Turn the mixture into the greased loaf tins and bake for 1 hour or until a testing skewer comes out clean when inserted into the centre of the cakes. (Cover the cakes with aluminium foil if the crusts turn too brown and the cakes are not yet baked through.) Serve with butter. Makes 2 medium-sized cakes.
 

Read more on: bake
 

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