Carrot Fruit Cake
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Finely grated carrots||3 Cup (48 tbs)|
|Chopped mixed candied fruits||1 Cup (16 tbs)|
|Chopped pitted dates||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped nuts||1 1⁄2 Cup (24 tbs)|
Sift flour, baking powder, cinnamon, soda and salt together; set aside.
Combine salad oil and sugar; mix well.
Add eggs one at a time, beating well after each addition until light and fluffy.
Add dry ingredients gradually, mixing until smooth.
Add carrots, candied fruits, dates, raisins and nuts.
Spoon batter into greased 10-inch tube pan.
Bake at 350 degrees for 1 hour and 30 minutes or until cake tests done.