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Carrot and Sultana Loaf
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Healthy cake

Greg Window

Serves/Makes:4 or more

  • 1 cup (225 ml) grated carrot
  • 1 cup (225 ml) sultanas
  • 1 cup (225 ml) processed bran cereal
  • 1/2 cup (125 ml) brown sugar, firmly packed
  • 1-1/2 cups (350 ml) milk
  • 1-1/2 cups (350 ml) wholemeal self-rising flour
  • 1 tsp (5 ml) cinnamon
  • Combine carrot, sultanas, bran cereal, sugar and milk in bowl.
  • Add flour and cinnamon and mix well.
  • Pour into lighty greased loaf tin.
  • Bake at 180 degrees (80 C.) for 45 to 55 minutes.
  • Cool before removing from tin.
In place of carrot, try dried apricots (soak in milk for 2 hours before using). Editors Note: A sultana is a small golden-green grape from Turkey. Though used for making wine, today it is grown primarily for raisins. It is related to the Thompson seedless grape.

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