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Delicacies - Menu for October 2000 |
Moist Carrot
Cake
Ingredients:
175g grated carrot
50g sultanas
50g currants
100g walnuts - chop
175g butter
175g castor sugar
1 tsp vanilla essence
3 eggs
Combine and sift:
200g plain flour
1 tsp baking powder
1/2 mixed spice
1/4 tsp salt
LINE and grease a 20 x 14cm cake tin with baking parchment. Preheat oven to 180°C. Cream
butter and sugar until light and fluffy. Add eggs one at a time, beating well after each
addition. Add vanilla essence.
Fold in the sifted ingredients gently. Stir in carrot, sultanas, currants and walnuts.
Turn the mixture into prepared pan. Bake in preheated oven at 180°C for 40 minutes and
160°C for 10 minutes.
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