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Fruity-Veggie Cake

From our down-under friend Margaret in Australia.

  • 1 cup of self-rising flour
  • 1 cup of plain flour (can be whole-meal)
  • 1 teaspoon bi-carbonate soda
  • 1 teaspoon ground nutmeg or mixed spice
  • 3 cups of dried fruit (diced apricots, sultanas or mixed fruit, cranberries, currants, dates etc. combinations are endless)
  • 1 large peeled, grated beetroot or 2 carrots or 1 med. Sweet potato or 2 grated apples
  • ½ cup walnuts
  • Zest and juice of one lemon
  • 1 tablespoon of marmalade or fig jam
  • 4 eggs
  • 7.5 fluid oz. Sunflower or canola oil
  • 1 cup sugar
  

Method

In a large bowl, mix together the first nine ingredients (flours through  jam).

In a separate bowl, mix together the eggs, oil and sugar.

Combine the wet and dry ingredients, mixing well.

Fill a well lined square cake tin or two log tins.

Bake in a preheated moderate oven 165° C (350° F) for 1 hr 45 minutes or until cooked right through - test with skewer.

If the top begins to brown too quickly place a sheet of foil over the cake and remove 15 minutes before the end of the cooking time. 

Remove from the oven and place on a rack for 5 minutes then turn out and leave until cold before storing in an air-tight container.  This cake keeps extremely well.

Contributor: Margaret Walker

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