Sunbeam MX001 Carrot, Prune and Sultana Cake, eggs 11/2 cups caster sugar 3/4 cup vegetable oil

Brunch, Lunchtime and Afternoon Tea continued

Carrot, Prune and Sultana Cake

4 eggs

11/2 cups caster sugar

3/4 cup vegetable oil

21/2 cups plain flour

2 teaspoons bicarbonate of soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon mixed spice

1/4 teaspoon nutmeg

juice and grate rind of a lemon or orange 6-8 large prunes, pitted & chopped

1 cup walnuts, chopped

1 cup sultanas

4 medium carrots, peeled, shredded

CREAM CHEESE FROSTING:

125g pkt cream cheese, softened

30g butter

3 teaspoons lemon juice

21/2 cups icing sugar

1.Preheat oven to 160°C. Grease and line 2 loaf tins and set aside.

2.In the small Mixmaster bowl beat eggs and sugar on Medium speed (5), for 2 minutes.

3.Add oil and beat for 3 minutes on Medium speed (5) until mixture is thick and creamy.

4.Using Low speed (1-2), fold in dry ingredients. Transfer to the large Mixmaster bowl. Add prunes, walnuts, sultanas and carrots.

5.Position the large Mixmaster bowl onto the mixer and on Low speed (1-2) fold the mixture together.

6.Place mixture into prepared tins and bake for 50 minutes. Cool in tins for 5 minutes then remove to wire rack and cool completely.

7.Frosting: Beat cream cheese, butter, lemon and sugar juice together on Medium speed (4) until light and creamy.

8.Add icing sugar slowly and continue beating on Medium speed (5-6) until combined.

9.Spread frosting over cold cakes and decorate as desired.

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