This recipe is best with
Recipe Ingredient
- 190g self-raising flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 170g castor sugar
- 100g butter
- 50g canola oil
- ½ tsp vanilla essence
- 4 eggs
- 30g ground almonds
- 120g shredded pumpkin
- 30g shredded carrot
- 60g dried cranberries
Instructions
- Grease and line a 20x14cm loaf pan; grease the paper. Preheat oven at 180°C.
- Sift flour and bicarbonate of soda into a mixing bowl. Stir in salt to mix.
- Combine butter with canola oil and sugar in a mixing bowl. Add vanilla essence and beat until light and creamy.
- Add eggs one at a time, beating well after each addition. Stir in shredded carrot and pumpkin.
- Fold in sifted flour, ground almonds and cranberries. Stir until well blended. Transfer mixture to prepared pan. Level out neatly. Bake in preheated oven for 45-50 minutes or until cooked through when tested with a wooden skewer. Allow cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool.
