Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
225g Self Raising Wholemeal Flour
225g Finely Grated Carrots
150ml Sunflower Oil
170g Raw Brown Sugar
75g Medium Dessicated Coconut – optional
75g Coarse Ground Almonds – optional
¼tsp Mixed Spice
1.Preheat oven to 180°C (350F/Gas mark 4)
2.Grease and line a 7” tin with greaseproof paper
3.Whisk the eggs and sugar till thick and creamy and then slowly add the oil
4.Add the grated carrots, raisins, nuts and coconut and very gently fold in the flour, mixed spice, nutmeg and cinnamon. Be careful not to overbeat.
5.Spoon mixture into tin and bake for 1 to 1 ½ hours or until a skewer inserted into the cake comes out clean.
6.Take the cake from the oven and allow to cool before turning out onto a wire rack.
Added by: NaomiS
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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