25/01/2021 
CategoryBaking, Christmas, Occasional, Snacks
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Note: This is a promotional recipe, not for the school canteen.
Ingredients
1 ½ cups white self-raising flour
1 ½ cups wholemeal self-raising flour
½ cup brown sugar
4 eggs, large
½ cup canola oil
1 ¼ cups reduced fat milk
1 cup sultanas
1 cup carrot, grated
½ cup dried apricots, diced
¼ tsp ginger, ground
¼ tsp nutmeg, ground
½ tsp cinnamon, ground
½ cup sunflower seeds
½ cup pumpkin seeds
16 cherries, seeded and cut in half (16 cherries is approx. 1 cup pitted)
Method
1
Preheat oven to 160°C. Line a 20cm cake tin with baking paper.
2
Place both flours and brown sugar in a large mixing bowl and mix well.
3
In a separate bowl, whisk together the eggs, oil and milk.
4
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.
5
Fold the mixture until combined. Do not overwork.
6
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.
7
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.
Nutrition Facts
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 11.8****g
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
1 ½ cups white self-raising flour
1 ½ cups wholemeal self-raising flour
½ cup brown sugar
4 eggs, large
½ cup canola oil
1 ¼ cups reduced fat milk
1 cup sultanas
1 cup carrot, grated
½ cup dried apricots, diced
¼ tsp ginger, ground
¼ tsp nutmeg, ground
½ tsp cinnamon, ground
½ cup sunflower seeds
½ cup pumpkin seeds
16 cherries, seeded and cut in half (16 cherries is approx. 1 cup pitted)
Directions
1
Preheat oven to 160°C. Line a 20cm cake tin with baking paper.
2
Place both flours and brown sugar in a large mixing bowl and mix well.
3
In a separate bowl, whisk together the eggs, oil and milk.
4
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.
5
Fold the mixture until combined. Do not overwork.
6
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.
7
Cook in the oven for 45 mins – 1 hour, or until a skewer inserted into the centre comes out clean.
