Name: Fruity wholewheat loaf cake
Prep time: 60 min
Total time: 60 min
Yield: 22 cm servings
Cuisine: Bake
Ingredients: 2 eggs large; 200 ml castor sugar; 100 g butter melted; 150 ml milk; 1 tsp vanilla extract; 3/4 c flour; 2 tsp Robertson's baking powder; pinch salt; 3/4 c bran wheat; 1 c cake mix

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Ingredients (10)

2	eggs — large
200 ml	castor sugar
100 g	butter — melted
150 ml	milk
1 tsp	vanilla — extract
3/4 c	flour
2 tsp	Robertson's baking powder
pinch	salt
3/4 c	bran — wheat
1 c	cake mix

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Method:

Preheat your oven to 180°C. Grease a 22cm loaf tin and line the base with some baking paper.

Beat the eggs and castor sugar together for a minute or two, until pale and creamy. Add the melted butter, milk and vanilla extract. Mix to combine.

Sift in the flour, baking powder and salt. Add the bran and cake mix. Mix until everything is just combined.

Pour the mixture into your prepared tin. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely before removing and slicing.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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