The fruit and almonds keep the cake very moist for a number of days. It makes a fantastic lunch box filler too.
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Serves: 6 people
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400 g Carrots
110 g Caster Sugar
50 g Desiccated Coconut
4 large Fresh Egg
1 dstspn Mixed Spice
275 g Self-Raising Flour
225 g Sultanas
110 g SuperValu Butter
25 g SuperValu Ground Almonds
1 small SuperValu Pineapple
about 4 - 5 rings chopped finely
0 tsp SuperValu Salt
1 - SuperValu Lemon
1 - SuperValu Orange
200 g SuperValu Sugar
200 ml Water
- Preheat oven to 150°C/300°F/Gas Mark 2.
- Grease a 2lb loaf tin and line with a small layer of parchment paper to make it easier to turn out the cake later on.
- In a large mixing bowl whisk the eggs with the caster sugar until it becomes light and fluffy, when lifting your whisk a trail of batter should be visible.
- Next sift the flour together with the salt, ground almonds and mixed spice and add into the egg mixture, mixing very gently.
- Add in the carrots, pineapple, coconut, sultanas and butter at this stage.
- The consistency will be quite firm initially but as you mix in the flour it will loosen up a little.
- Pour into the prepared cake tin and bake for up to an hour or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin.
- Peel the fruit carefully and using a sharp knife remove the bitter white pith from the rind.
- Cut the rind into long thin strips.
- Place half of the water into a pan and add the peel, bring to the boil.
- Strain the peel and discard the boiled water.
- In the pan add the remaining water, sugar and the strained peel, bring to the boil once more and allow to simmer for approximately 5 minutes until the peel has softened.
- Allow to cool before using.
- Mix all ingredients together at high speed in a food mixer until light and fluffy.
- If you wish, you can remove the top layer of the cake to evenly spread the icing.
- Garnish with some pieces of segmented orange and candied orange and lemon peel.