Fruity-Veggie Cake

• 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
• 12 cup walnuts
• 1 lemon, Zest and juice
• 1 tablespoon marmalade or 1 tablespoon fig jam
• 4 eggs
• 7 12 ounces oil (Sunflower or canola)
• 1 cup sugar

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.
5. Fill with cake batter.
6. Bake in a preheated moderate oven 165 C (350 F) for 1 hr 45 minutes or until cooked right through - test with skewer.
7. 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.
8. 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.

flour, flour, baking soda, ground nutmeg, dried fruit, beetroot, walnuts, lemon, marmalade, eggs, oil, sugar

Taken from www.food.com/recipe/fruity-veggie-cake-483624 (may not work)