I had completely forgotten about this delicious cake until a client was asking for a recipe for binge days. This one is also perfect for testing gluten on the intolerance diet. It also has no added sugar, getting all it’s sweetness from the fruit.
It uses American cup measurements- when in doubt, just use a normal teacup. The amounts are a little bit inexact, but it always comes out fine!
2 cups wholewheat self raising flour (you can also use wholewheat spelt)
1/2 cup softened butter or vegetable spread (Pure works well)
1 cup chopped walnuts
2/3 cup raisins
2 cups desert apples, peeled, cored & grated
1 cup carrot, grated
Grated peel of 1 orange
2 large free range eggs
4 tbsp fresh orange juice
Line and grease a medium size loaf tin. Preheat oven to gas 6 (350F)
Sieve the flour into a large mixing bowl, and cut in the butter or spread
Mix in the fruit and all the dry ingredients
Add the eggs and orange juice and beat thoroughly until combined.
Spoon into the loaf tin, smooth the top and bake for 1 1/4 hrs or until the cake is well risen and firm to the touch.
Turn out and leave to cool on a wire rack.