Ingredients:
2½ cups (625 ml) flour
2 t (10 ml) baking powder
1/2 t (7,5 ml) bicarbonate of soda
3 t (15 ml) mixed spice
1 t (5 ml) salt
1½ cups (375 ml) sugar
1¼ cups (310 ml) oil
4 eggs
2 cups (500 ml) grated carrots or Granny Smith apples
1 cup (250 ml) grated fresh pineapple or crushed tinned pineapple.
½ cup (125 ml) chopped pecan nuts
¼ cup (62,5 ml) smooth apricot jam
Method:
1. Sift the dry ingredients together twice.
2. Beat the sugar, oil and eggs together until very well-blended.
3. Use an electric hand beater and beat at high speed for 3 minutes.
4. Add the carrots or apples, pineapple, nuts and apricot jam and mix in well.
5. Sift the dry ingredients over the mixture and fold in with a spatula until uniformly blended.
6. Grease a 28cm loose bottomed springform tube or angel cake tin and sprinkle with dry breadcrumbs to coat lightly.
7. Pour the mixture into the prepared cake tin and bake at 180 for 45 minutes. Allow the cake to firm and cool in the tin for 10 minutes before turning out.
Cream cheese icing:
½ cup (125 ml) butter
4 cups (500 g) icing sugar
1 t (5 ml) vanilla essence
250 g Bush Hill Cheese cream cheese
Method:
1. Cream the butter and gradually add the icing sugar.
2. Add the vanilla, followed by the cream cheese. Don’t beat the cream cheese too much as the mixture will become watery. (If you “drip-dry” the cheese in a muslin cloth overnight before you use it, it becomes much firmer).
3. Ice the cake when it has cooled.
