Name: Pineapple and carrot fruit cake
Cook time: 195 min
Total time: 195 min
Yield: 16
Ingredients: 2 cup (280g) seeded dates, coarsely chopped; 1 1/2 cup (240g) sultanas; 450 gram crushed pineapple in heavy syrup, can; 1 1/2 cup (360g) carrot, coarsely grated; 1/2 cup (55g) walnuts, coarsely chopped; 125 gram butter, chopped; 1 cup (220g) dark brown sugar, firmly packed; 1/2 teaspoon bicarbonate of soda (baking soda); 2 eggs, beaten lightly; 1 cup (150g) plain (all-purpose) flour; 1 cup (150g) self-raising flour; 1 teaspoon ground cinnamon

Ingredients

2 cup (280g) seeded dates, coarsely chopped

1 1/2 cup (240g) sultanas

450 gram crushed pineapple in heavy syrup, can

1 1/2 cup (360g) carrot, coarsely grated

1/2 cup (55g) walnuts, coarsely chopped

125 gram butter, chopped

1 cup (220g) dark brown sugar, firmly packed

1/2 teaspoon bicarbonate of soda (baking soda)

2 eggs, beaten lightly

1 cup (150g) plain (all-purpose) flour

1 cup (150g) self-raising flour

1 teaspoon ground cinnamon

Method

1.Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, bringing paper 5cm above side of pan.

2.Combine dates, sultanas, undrained pineapple, carrot, nuts, butter and sugar in a large saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring mixture to the boil, reduce heat; simmer, uncovered, for 10 minutes or until mixture is thick and syrupy.

3.Remove from heat, stir in soda. Transfer mixture to a large bowl; cool to room temperature.

4.Preheat oven to 150°C.

5.Stir eggs and sifted dry ingredients into fruit mixture; spread into pan.

6.Bake about 2½ hours or until cooked when tested. Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.

You need about 2 large carrots for this recipe. This cake can be made 2 weeks ahead and refrigerated.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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