Christmas Cake
Note: This is a promotional recipe, not for the school canteen.
Ingredients
Method
Preheat oven to 160°C. Line a 20cm cake tin with baking paper.
Place both flours and brown sugar in a large mixing bowl and mix well.
In a separate bowl, whisk together the eggs, oil and milk.
Add the egg mixture to the flour mixture, then add sultanas, carrot, apricots, ground ginger, nutmeg and cinnamon, half of the sunflower seeds and half of the pumpkin seeds.
Fold the mixture until combined. Do not overwork.
Pour the mixture into the cake tin and sprinkle with the remaining sunflower seeds and pumpkin seeds. Lay the cherries on top, cut side face up.
Cook in the oven for 45 mins – 1 hour, or until a skewer inserted into the centre comes out clean.
Variations
- Try adding grated pumpkin, zucchini or sweet potato instead of carrot.
Tips
- For convenience, use frozen de-seeded cherries instead of fresh cherries.
Servings 20
- Amount Per Serving
- Calories 231
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 1.4g7%
- Sodium 156mg7%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 2.7g11%
- Sugars 11.8g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 160°C. Line a 20cm cake tin with baking paper.
Place both flours and brown sugar in a large mixing bowl and mix well.
In a separate bowl, whisk together the eggs, oil and milk.
Add the egg mixture to the flour mixture, then add sultanas, carrot, apricots, ground ginger, nutmeg and cinnamon, half of the sunflower seeds and half of the pumpkin seeds.
Fold the mixture until combined. Do not overwork.
Pour the mixture into the cake tin and sprinkle with the remaining sunflower seeds and pumpkin seeds. Lay the cherries on top, cut side face up.
Cook in the oven for 45 mins – 1 hour, or until a skewer inserted into the centre comes out clean.
