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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Powered by WishList Member - Membership Software