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Recipe Courtesy - @AmarulaSA

  • 2½ cups (300 g) cake flour
  • 2 teaspoons (10 ml) baking powder
  • 1½ teaspoons (7,5 ml) bicarbonate of soda
  • 1 tablespoon (15 ml) mixed spice
  • 1 teaspoon (5 ml) salt
  • 4 large eggs at room temperature
  • 1¼ cups (312,5 ml) oil
  • 1¼ cups (300 g) castor sugar
  • 2 cups (500 ml) grated carrots
  • 1 cup (250 ml) well drained, grated fresh
  • pineapple or Granny Smith apples
  • 1 cup (250 ml) chopped pecan nuts
  • ¼ cup (62,5 ml) Amarula
  • ½ cup (125 ml) smooth apricot jam
  • Cream cheese icing:
  • ¼ cup (60 g) butter
  • 2 cups (250 g) sifted icing sugar
  • 1 tablespoon (15 ml) Amarula
  • 125 g cream cheese or smooth low-fat
  • cottage cheese – see tip below

  • crystallised pineapple slices and
  • pecan nuts
  • To prepare tin:
  • finely crushed Marie biscuits

  1. Sift dry ingredients twice.
  2. Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
  3. Add the oil slowly and beat for another 2 minutes.
  4. Add carrots, pineapple, nuts, Amarula and apricot jam and mix by hand.
  5. Add the dry ingredients to the mixture and fold in with a spatula until well blended.
  6. Butter a 28cm diameter loose-bottomed spring form ring, an angel cake tin or 2 loaf tins*.
  7. Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
  8. Pour the mixture into the prepared tin and bake at 180°C (350°F) for 1 hour and 10 minutes.
  9. Allow to firm and cool in the tin for 10 minutes before turning out.
  10. *CAKE TINS: If using a 28cm spring form tin with a hole in the middle there will be a little too much mixture.
  11. Fill the tin two thirds full and bake the rest of the mixture in a muffin tin (will make ±6 muffins extra).
  12. Angel cake tin – the mixture fits fine.
  13. Loaf tin – use one very large loaf tin – 30cm x 10cm or 2 smaller ones.
  14. ICING: Cream the butter and gradually add the icing sugar.
  15. Gently stir in the Amarula and the cream cheese.
  16. Don’t over mix once the cheese has been added, as it is inclined to become watery.


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