I'm not sure it'll help... I use metric scales for this one.
250g plain flour 2 rounded teaspoons baking powder 1 rounded teaspoon ground ginger 1 rounded teaspoon mixed spice 150g soft brown sugar 150ml vegetable oil 3 medium eggs, lightly beaten 50ml orange juice zest of half an orange 175g grated carrot 125g chopped pecans
Put oven on - 180*C Put dry ingredients in a bowl, mix oil, eggs and juice in a jug and stir into dry ingredients then fold in the carrot, zest and pecans
Put into a lined 8" square tin, or a 2lb loaf tin. Bake for about an hour and leave in tin to cool for at least 30 minutes before turning onto a wire rack.
Top with cream cheese frosting flavoured with either vanilla or more orange zest. Sprinkle the top with more pecans.
I usually make double this amount and do it in my 12x10 inch baking tin for church things, then cut it into four pieces, but this is the right size for family!
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Date: 27/08/2011 07:01 pm (UTC)250g plain flour
2 rounded teaspoons baking powder
1 rounded teaspoon ground ginger
1 rounded teaspoon mixed spice
150g soft brown sugar
150ml vegetable oil
3 medium eggs, lightly beaten
50ml orange juice
zest of half an orange
175g grated carrot
125g chopped pecans
Put oven on - 180*C
Put dry ingredients in a bowl, mix oil, eggs and juice in a jug and stir into dry ingredients then fold in the carrot, zest and pecans
Put into a lined 8" square tin, or a 2lb loaf tin. Bake for about an hour and leave in tin to cool for at least 30 minutes before turning onto a wire rack.
Top with cream cheese frosting flavoured with either vanilla or more orange zest. Sprinkle the top with more pecans.
I usually make double this amount and do it in my 12x10 inch baking tin for church things, then cut it into four pieces, but this is the right size for family!