Fruity-Veggie Cake

This hearty quick bread is easy to make and keeps well. Recipe found at inmamaskitchen.com

• Ready In: 2 hrs
• Serves: 16
• Yields: 2 cakes

Ingredients

• 1  cup self-rising flour
• 1  cup plain flour (can be whole-meal)
• 1  teaspoon baking soda
• 1  teaspoon ground nutmeg or 1  teaspoon mixed spice
• 3  cups  dried fruit (diced apricots, sultanas or mixed fruit, cranberries, currants, dates, etc)
• 1  large beetroot, peeled and grated
• 1⁄2 cup walnuts
• 1  lemon, Zest and juice
• 1  tablespoon marmalade or 1  tablespoon  fig jam
• 4  eggs
• 7 1⁄2 ounces  oil (Sunflower or canola)
• 1  cup sugar

Directions

1. In a large bowl, mix together the first nine ingredients (flours through jam).
2. In a separate bowl, mix together the eggs, oil and sugar.
3. Combine the wet and dry ingredients, mixing well.
4. Line 2 loaf pans with parchment paper or spray with cooking spray. Fill with cake batter.
5. Bake in a preheated moderate oven 165° C (350° F) for 1 hr 45 minutes or until cooked right through - test with skewer.
6. If the top begins to brown too quickly place a sheet of foil over the cake and remove 15 minutes before the end of the cooking time.
7. Remove from the oven and place on a rack for 5 minutes then turn out and leave until cold before storing in an air-tight container.