This is an absolute blinder of a cake. You’d be forgiven for thinking it had been made by the WI themselves, but of course it’s another Him Indoors special – inspired by a recipe from Good Food magazine. Consequently there are no raisins in this one, you can add some if you like. He used a loaf tin with a base measurement of 7½ inches (19 cm) by 3½ inches (8.5 cm) for this recipe.
juice 1 orange/ 2fl oz orange juice
85g / 3oz wholemeal flour
85g / 3oz self-raising flour
175g / 6oz light soft brown sugar
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp mixed spice
1 tsp ground ginger
half tsp salt
125ml / 4fl oz sunflower oil, plus extra for greasing
2 eggs, beaten
175g / 6oz carrot (about 2), peeled and coarsely grated
50g / 2oz walnut halves, roughly chopped, plus extra to decorate
85g / 3oz Philadelphia (or other soft cheese)
25g / 1oz butter, softened
1 tsp vanilla extract
175g / 6oz icing sugar
Preheat oven to 180°C / 350°F / Gas 4. Grease a loaf tin and line with greaseproof paper. Sift together the flours, sugar, bicarbonate of soda, spices and salt in a large mixing bowl. Pour the oil and eggs into the dry ingredients, mixing well, then fold in the grated carrot, walnuts and orange juice.
Fill the tin and smooth the top. Bake for 1 hour until Delia reckons it’s cooked. Leave to cool for a few minutes then turn out onto a rack to cool properly.
Meanwhile make the icing. Beat the cheese, butter and vanilla extract until smooth. Sift in the icing sugar, mix well, then chill until needed. To decorate, split the cake in half and spread the bottom with half of the icing. Replace the top half, then spread the remaining icing over the top using the back of a fork to make nice swirly shapes. Dot with walnuts to decorate.
Adapted from a recipe by Diane Louttit, originally published in Good Food Magazine