
Carrot and Prune Cake
A moist and light cake and full of flavour.
- Medium
- Serves 10
- 85 mins including prep
Ingredients
- 95g self-raising flour
- 95g plain flour
- 1 tbsp mixed spice
- 1/2 tsp bicarbonate of soda
- 95g Buchanans pecan nuts
- 145g Buchanans pitted prunes
- 95g Buchanans sultanas
- 220g brown sugar
- 300g sour cream
- 3 medium eggs
- 60mls vegetable oil
- 350g grated carrots
Method
- Grease a cake pan, line with greaseproof paper and grease the paper.
- Add the flours, spice and bicarbonate of soda to a processor and to combine. Transfer mixture to a large bowl, leaving a tablespoonful of mixture in the processor.
- Add the prunes and pecans to the processor, process until coarsely chopped, then stir into flour mixture along with sultanas.
- Combine eggs, sugar, sour cream and oil in processor, process until combined, stir into flour mixture along with carrots.
- Pour the mixture into the cake pan. Bake slowly at 150°C for about 75 minutes. Allow to cool for 10 minutes before transferring to a wire rack.