Carrot pineapple bundt cake

I have been thinking about Bundt cakes, wondering what's so magical about the shape. So I knew I had to procure a Bundt cake tin. As soon as our town was declared a green zone, I ventured to the not so nearby baking store. The Bundt pan that I found enticing was a  beautiful one with grooves and a gap in the centre. This shape is supposed to cook the cake faster than a round or square pan because more of the cake dough is exposed to the pan. The Bundt shape is inspired by a traditional European cake known as Gugelhupf.

Plain flour - 2 and 1/2 cup

Salt - 1/2 tsp

Baking powder - 1 tsp

Sugar - 1 cup

Ginger powder - 1 tsp

Green cardamom - 4, skin removed

Olive oil - 1/2 cup

Vanilla essence - 1 tsp

Organic eggs - 4

Carrot, grated - 1 and 3/4 cup

Pineapple, finely chopped - 125 gm
Fresh pineapple juice - 1/2 cup

Raisins - 1 Tbsp

Walnuts - 1/4 cup, roughly chopped

Pomegranate juice - 1/2 cup

Sieve flour, baking powder and salt in a medium bowl.

Powder sugar and cardamom. Beat sugar, oil, eggs and pomegranate juice until thoroughly combined.

Beat in flour mixture just until evenly moistened. Stir in carrot, pineapple and  its juice, raisins and walnuts.

Preheat oven to 180 C. Grease cake tin. Bake until skewer inserted in cake comes out clean, 45 to 50 minutes. Turn cake onto rack. Leave to cool. This is a no butter, no milk cake.

Recipe from "Vegetables for Vitality" (Readers Digest)