pineapple carrot cake - above eyelevel`

Ingredients:

Square Tin - 18cm / 7" 23cm / 9"
Round Tin 15cm / 6" 20cm / 8" 25cm / 10"
Odlums Self Raising Flour 225g / 8oz 350g / 12oz 450g / 1lb
Brown Sugar 150g / 5oz 200g / 7oz 275g / 10oz
Sultanas 125g / 4oz 175g / 6oz 225g / 8oz
Grated Carrot 150g / 5oz 200g / 7oz 275g / 10oz
Grated Rind of Orange 1 2 2
Eggs 3 5 6
Sunflower Oil 175ml / 6fl oz 200ml / 7fl oz 350ml / 12fl oz
Cinnamon 1/2 teaspoon 1 teaspoon 1 teaspoon
Nutmeg 1/4 teaspoon 1/2 teaspoon 1/2 teaspoon
Bread Soda Pinch 1/2 teaspoon 1/2 teaspoon
Baking Time (approx) 1 hour 1 1/4 - 1 1/2 hrs 1 1/2 - 1 3/4 hrs

Method:

  1. Line deep cake tin with double layer of baking parchment or greaseproof paper.
  2. Pre-heat oven to 150°C/300°F/Gas 2.
  3. Put sugar, sultanas, carrots and orange rind into a bowl.
  4. Beat eggs and oil together and stir into the carrot mixture.
  5. Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
  6. Gently stir all ingredients well together.
  7. Transfer to prepared tin and smooth top.
  8. Bake for specified time. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
  9. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked.
  10. Leave in tin for 15 minutes, then transfer to wire tray to get cold.
  11. When completely cold, wrap in greaseproof paper and store in a cool, dry place.

Note:

A light wedding cake.