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