42
42
DESSERTS
Preparation: 15 min.
Cooking: 55 min.
Equipment: rectangular
cake tin 20 cm
(8-inch) long,
wire cooling tray
Spice Cake
Butter a cake tin and dust with flour.
Pre-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.
Replace 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.
Gradually 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.
Tip into the cake tin and bake in the oven for 55 minutes.
You can also tip into small tins, and lower the cooking time.
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.
Ingredients
(serves 4)
• 150g (5 oz) plain flour
• 2 tsp baking powder
• ¼ tsp ground nutmeg
• ¼ tsp mixed spice
• ½ tsp ground cinnamon
• 7 stoned prunes
• 40g (1½ oz) shelled
walnuts
• 2 medium carrots, peeled
and cut into large pieces
• 2 eggs
• 200g (7 oz) sugar
• 150ml (5 fl oz) oil
• 20g (3/4 oz) raisins
• Icing sugar
• 1 pinch of salt
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