Carrot Fruit Cake
This is a cross between a carrot cake and a fruit cake – very dense, moist and delicious. Serves: 14
310g Mortons Plain Flour
60g Mortons Plain Flour
225ml Vegetable Oil
175g Caster Sugar
220g Dark Brown Soft Sugar
350g Finely Grated Carrots
2 tsps Baking Powder
1 tsp Bicarbonate of Soda
2 tsps Ground Cinnamon
1 tsp Salt
150g Currants or Raisins
170g Glace Cherries (Halved)
240g Mixed Fruit
150g Dates (Pitted and Chopped)
120g Walnuts (Coarsely Chopped)
Preheat oven to 170 C / 338F/ Gas 3.
Grease and flour one 25cm tube cake tin.
Beat the vegetable oil with both sugars. Beat in the eggs one at a time then stir in the grated carrots.
Add the 310g of Mortons Plain Flour, bicarbonate of soda, baking powder, cinnamon and salt. Stir until just moistened.
Toss the raisins, glace cherries, mixed fruit, chopped dates and the chopped walnuts with the remaining 60g flour. Stir to coat.
Add fruit and nut mixture to the cake mixture and stir until combined. Pour cake mixture into the prepared tin. Bake at 170 C / Gas 3 for 1 1/2 hours.
Leave to cool on a wire rack.