Hum­ming­bird loaf cake

Sunday Tasmanian - Tassie Living - - TASTE -

2 cups ( 300g) self- rais­ing flour 1 tea­spoon bak­ing pow­der 3 tea­spoons mixed spice 1 ½ cups ( 260g) brown sugar 4 eggs, lightly beaten ⅔ cup ( 160ml) veg­etable oil 1 tea­spoon vanilla ex­tract 2 cups ( 480g) grated car­rot+ ⅔ cup ( 70g) wal­nuts, chopped ½ cup ( 120g) canned crushed pineap­ple, drained but­ter, to serve ( op­tional)

Pre­heat oven to 180C. Put the flour, bak­ing pow­der, mixed spice and sugar in a large bowl and mix to com­bine. Add the egg, oil, vanilla, car­rot, wal­nuts and pineap­ple and mix to com­bine. Pour into a 10cm x 21cm ( 2- litre- ca­pac­ity) lightly greased loaf tin lined with non- stick bak­ing pa­per and bake for 45 min­utes or un­til cooked when tested with a skewer. Al­low to cool in the tin for 5 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely. Slice and spread with but­ter to serve. Serves 8– 10.

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