Hummingbird loaf cake
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.