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.

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Note

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