Name: Carrot and prune cake
Cook time: 85 min
Total time: 85 min
Ingredients: 3/4 cup self-raising flour; 3/4 cup plain flour; 1 tablespoon mixed spice; 1/2 teaspoon bicarbonate of soda; 3/4 cup pitted prunes; 1/2 cup pecan nuts; 1/2 cup sultanas; 3 eggs; 1 cup brown sugar, firmly packed; 300 gram carton sour cream; 1/4 cup oil; 2 cup grated carrots

Ingredients

3/4 cup self-raising flour

3/4 cup plain flour

1 tablespoon mixed spice

1/2 teaspoon bicarbonate of soda

3/4 cup pitted prunes

1/2 cup pecan nuts

1/2 cup sultanas

3 eggs

1 cup brown sugar, firmly packed

300 gram carton sour cream

1/4 cup oil

2 cup grated carrots

Method

1.Grease a 19cm square cake pan, line base with paper, grease paper.

2.Combine flours, spice and soda in processor, process a few second to combine. Transfer mixture to a large bowl, leaving a tablespoonful of mixture in the processor. Add prunes and pecans to processor, process until coarsely chopped, stir into flour mixture with sultanas.

3.Combine eggs, sugar, sour cream and oil in processor, process until combined, stir into flour mixture with carrots. Pour into prepared pan. Bake in moderately slow oven 150°C (130°C fan-forced).for about 1¼ hours. Stand 10 minutes before turning on to wire rack to cool.

You will need to grate about 3 carrots for this recipe. Use the grating blade of the processor if desired.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%