hummingbird loaf cake

  • 2 cups (300g) self raising (self-rising) flour
  • 1 teaspoon baking powder 
  • 3 teaspoons mixed spice 
  • 1½ cups (260g) brown sugar 
  • 4 eggs, lightly beaten 
  • ⅔ cup (160ml) vegetable oil 
  • 1 teaspoon vanilla extract 
  • 2 cups (480g) grated carrot 
  • ⅔ cup (70g) walnuts, chopped 
  • ½ cup (120g) canned crushed pineapple, drained 
  • butter, to serve (optional)
  1. Preheat oven to 180°C (350°F). Place the flour, baking powder, mixed spice and sugar in a large bowl and mix to combine. Add the egg, oil, vanilla, carrot, walnuts and pineapple and mix to combine. 
  2. Pour into a 10cm x 21cm (2-litre-capacity) lightly greased loaf tin lined with non-stick baking paper and bake for 45 minutes or until cooked when tested with a skewer.
  3. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Slice and spread with butter to serve. Serves 8–10.
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