Keks – Carrot Fruit &Nut

This is a variation on the courgette keks – light fruit cake –  I posted a couple of years ago.

Ingredients – Cake

  • 150g plain flour
  • 1 teaspoon of baking powder
  • Pinch of salt
  • 1 tablespoon of vanilla sugar
  • 150g of light brown sugar
  • 1 teaspoon of cinnamon
  • 100g of raisins
  • 100g of currants
  • 100g dried apricots chopped fine
  • 80g of roasted and roughly chopped hazelnuts or almonds
  • 1 large coarse grated carrot
  • 2 eggs
  • 125ml of sunflower oil

Ingredients – Lemon Icing

  • Fine grated rind of 1 lemon
  • 2 tablespoons of lemon juice
  • 150g of icing sugar

Method – Cake

  • Pre-heat the oven to GM4 180°C
  • I used a continental style long loaf tin, greased it  and used a single sheet of grease proof paper  to line the long sides and the base.
  • Mix together the flour, baking powder, salt, sugars and cinnamon, making sure that any lumps in the brown sugar are all pressed out.
  • Mix together the raisin, currants, nuts and the carrot.
  • Lightly whisk the eggs and oil together.
  • Add the flour mixture to the egg mixture and mix thoroughly together with a wooden spoon.
  • Add the carrot and fruit and nut mixture and mix well in.
  • Place the cake mixture into the tin and smooth the top.
  • Bake for 50 – 55 minutes – check after 40 minutes and cover the top with greaseproof or foil if browning too much before it is baked through.
  • Leave to cool before icing.

Method – Icing

  • Place the icing sugar in a bowl and add the grated lemon zest.
  • Mix in the lemon juice until you have a thick icing.
  • You might have to adjust the thickness with  more lemon juice (or water) or with icing sugar.
  • Put the icing on the top of the cake and let it drip down the sides.

Note

  • Keep in an airtight container.
  • Keep in the container for at least a day before serving.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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