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Spice cake

Preparation : 15 min Resting : -
Cooking : 55 min Equipment :
Difficulty :
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for 4 :
150 g (5 oz) plain flour
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
40 g (1½ oz) shelled walnuts
2 eggs
150 ml (5 fl oz) oil
Icing sugar
2 tsp baking powder
1/4 tsp mixed spice
7 stoned prunes
2 medium carrots, peeled and cut into large pieces
200 g (7 oz) sugar
20 g (3/4 oz) raisins
1 pinch of salt
1Butter a cake tin and dust with flour.
2Pre-heat the oven to 160°C/320°F (gas mark 2-3). Grate the carrots using the 2-mm grater disc, placing the pieces horizontally in the feed tube to ensure you get a long grate. Set aside.
3Replace the disc with the main blade and put the flour, baking powder, salt and spices in the main bowl. Use the pulse button once, then add the prunes. Add the eggs, sugar and shredded carrots and blend for one minute. Add the walnuts and use the pulse button twice.
4Gradually add the oil via the feed tube. Blend for a further minute, then add the raisins and give 3 short bursts of the pulse button.
5Tip into the cake tin and bake in the oven for 55 minutes. Leave the cake to cool for 5 minutes, then ease it out of the tin and onto the cooling rack. When it is completely cool, dust with icing sugar.


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