Carrot, Apricot and Raisin Loaf Cake
Ingredients
- 175 g Light brown muscovado sugar (or similar)
- 100 g Self-raising flour
- 2 Eggs
- 75 ml Sunflower oil
- 150 g Grated carrots
- 50 g Soft dried apricots
- 25 g Raisins
- 1 tsp Mixed spice
- 1 tsp Ground cinnamon
Accompaniment
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Description
Moist healthy cake. Good as muffins too.
Method
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1
Preheat the oven to 180ºC/. Grease and base-line a standard loaf tin (approx. 450 g / 1 lb in volume) with baking parchment. If making muffins, lightly grease the tin with oil, or line with paper cases (approx. 12).
Crack the eggs into a mixing bowl, add the sugar and whisk with an electric hand whisk (or in a food mixer) for about 3 minutes, until it has thickened and is almost mousse-like in texture, and the colour of milky coffee, then gradually whisk in the sunflower oil. Sift in the flour and spices, then add the rest of the ingredients and gently fold together with a spoon or spatula.
Spoon the cake mixture into the tin and bake for about 25 minutes (muffins will only need 15 - 20 minutes) until an inserted skewer comes out clean.
If you wish, once cool, ice it with cream cheese mixed with a little icing sugar.
Chef's Tips
Tried and tested variations:
Add a few chopped walnuts or pecans.
Add grated zest of a small orange.
Use whole-meal or spelt flour, + 1 tsp baking powder in place of the self-raising flour.
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