This is a Delia Smith recipe from the book How to cook Book one. I have made this many times most recently for my husband’s birthday!

 

175g Dark Brown soft sugar

2 Large eggs

120ml Sunflower oil

200g wholemeal self raising flour

1.5 tsp Bicarbonate of soda

3 tsp mixed spice

Grated zest of 1 orange

200g carrots peeled and grated

175g sultanas

For the topping

250g soft cheese

20g caster sugar

2 tsp vanilla extract

1 tsp ground cinnamon , plus a little extra for dusting

For the syrup glaze

 

Juice of half a small orange

1 Tbsp lemon juice

40g dark brown soft sugar

 

1) Begin by whisking the sugar , eggs and oil together in a bowl using an electric hand whisk for 2 to 3 mins. Then sift together the flour , bicarbonate of soda and the mixed spice nto a bowl. Now stir all this together , then fold in the orange zest , carrots and sultanas. After that pour the mixture into the prepared tin and bake in the oven for 35 to 40 mins until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.

2) While the cake is cooking make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1 to 2 hours or until needed.

3) Now you need to make the syrup glaze, to do this whisk the fruit juices and sugar together in a bowl , then when the cake comes out of the oven stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake to cool on one side in the tim during which time the syrup will be absorbed , then when the cake is completely cold remove it from the tin, spread the topping over and dust with a little more cinnamon.

 

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