Passion Cake
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The cake we chose for our celebration at gaining full organic status
with The Soil Association on February 14th, 2001.
- 2 medium eggs
- 225g caster sugar
- 180ml sunflower oil
- ½ tspn vanilla
essence
- 140g tinned pineapple,
drained and finely chopped
- 140g grated carrot
- 170g self-raising flour
- Pinch of salt
- 1 tspn ground mixed spice
- ½ tspn cinnamon
- 100g chopped walnuts
- 1 tbspn icing sugar
1. Prepare a deep 20cm
cake tin - brush with a little oil and line the base with greaseproof paper.
2. Pre-heat oven to 180C/350F/Gas mark
4
3. Beat the eggs with the caster
sugar, then stir in the oil, vanilla, pineapple and carrots.
4. Sieve together the flour, salt and spices. Fold into
the carrot mixture.
5. Fold in the
walnuts then turn the mixture into the prepared tin.
6. Bake in the middle of the oven until the cake is
risen and golden - it should take about 45 minutes. When done it will spring
back if pressed lightly in the middle.
7. Cool on a wire rack and serve dusted with icing sugar.
NB It can be frozen for up to a month - it also keeps
well for up to 5 days.. but it won`t last that long.
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