|
Ingredients
625 ml cake flour
10 ml baking powder
7 ml bicarbonate of soda
15 ml mixed spice
5 ml salt
4 extra-large eggs
315 ml Huletts Castor Sugar
315 ml oil
500 ml finely grated carrots
250 ml grated fresh pineapple or apple, well-drained
250 ml chopped pecan nuts
65 ml Amarula cream liqueur
125 ml apricot jam
Icing
60 g Clover MooiRiver Butter
500 ml Huletts Icing Sugar
20 ml Amarula cream liqueur
125 g cream cheese or creamed cottage cheese |
Preperation Method
| 1. |
Preheat the oven to 180 ºC and butter a 35 cm loose-bottomed cake tin or spray with non-stick spray. Line the base with baking paper and butter or spray once more. |
| 2. |
Sift the dry ingredients together twice. Beat the eggs and add the castor sugar by the spoonful, beating continually. Beat well until thick and light. Slowly add the oil and beat for 2 minutes. |
| 3. |
Add the carrots, pineapple, nuts, liqueur and apricot jam, and stir until well blended. Add the dry ingredients to the egg mixture and fold in. Turn the batter into the prepared tin and bake for about 1 hour and 10 minutes until done or a testing skewer comes out clean. |
| 4. |
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Meanwhile make the icing. Cream the butter and icing sugar together. Gently stir in the liqueur and cream cheese. Chill for at least 2 hours and cover the cooled cake with the icing. |
|
