Wednesday, 25 November 2015

SPICY CARROT AND APPLE FRUIT CAKE RECIPE




SPICY CARROT AND APPLE FRUIT CAKE RECIPE
Ingredients:
450 g peeled, sliced Golden Delicious apples (approximately 3 apples)
500 ml cake flour
10 ml baking powder
10 ml bicarbonate of soda
l0 ml cinnamon
2.5 ml cloves
2.5 ml nutmeg
2.5 ml ginger
5 ml salt
500 ml finely grated carrots
750 ml (450 g) Montagu Dried Fruit and Nuts Luxury fruit and nut mix
375 ml light brown sugar
2 extra large eggs
Icing:
60 g butter
230 g low fat cream cheese
250 ml icing sugar
a pinch of cinnamon and a pinch of nutmeg

 METHOD:
Cover the apples with boiling water and cook until soft. Drain well and puree until smooth. Measure 250 ml puree. Leave to cool.
Sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, ginger and salt together. Add the carrots and toss to coat. Add the fruit and nut mix and toss to coat.
Beat the sugar and apple puree together until the sugar has dissolved. Add the eggs, one at a time, beating well after each addition.
Mix with the flour mixture until well combined. Pour into a greased approximately 30 cm x 23 cm x 5 cm deep baking tin.
Bake in a preheated oven at 180º C for 30 – 35 minutes or until a skewer inserted comes out clean. Turn out on a wire rack and leave to cool.
Beat the butter and cream cheese together until light and fluffy. Add the icing sugar a little at a time and mix well. Spread over the cake. Cut into squares and decorate with silver balls and chocolate snowflakes.

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