Directions

1. Grease deep 19cm square cake pan. Line base and sides with baking paper extending paper 5cm above edges of pan.
2. Combine pineapple (and syrup), fruit, butter, sugar, mixed spice, nutmeg and bicarbonate of soda in a saucepan. Stir over a low heat until sugar is disolved. Bring to a boil. Boil for 3 minutes. Remove from heat. Stir in carrot. Cool.
3. When mixture is cold stir in eggs and combined sifted flours. Spoon mixture into prepared pan.
4. Cook cake in a moderately slow oven (160C) for about 1 3/4 hours or until a skewer inserted into the centre comes out clean. Remove and allow cake to cool in pan.
5. To serve, turn cake out onto a chopping board and cut into slices.