| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 125 |
g |
Wholemeal self-raising |
|
|
flour 4oz |
| 125 |
g |
White self-raising flour |
|
|
4oz |
| 150 |
g |
Light muscovado sugar, 5oz |
| 1 |
t |
Ground mixed spice |
| 50 |
g |
Pecan nuts, roughly chopped |
|
|
2oz |
| 1/2 |
t |
Vanilla essence |
|
|
Finely grated zest of 1 |
|
|
orange |
| 1 |
|
Little gem squash, peeled |
|
|
deseeded |
|
|
and coarsely grated |
| 150 |
|
Corn oil, 1/4 pint |
| 2 |
|
Size eggs, beaten |
| 125 |
g |
Cream cheese, 4oz |
| 75 |
g |
Butter, softened 3oz |
| 250 |
g |
Icing sugar, sifted 8oz |
| 1 |
|
Orange, juice of |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease and line a 20cm
(8 inch) round cake tin. Place the flours in a large mixing bowl. Stir
in the sugar, ground mixed spice and pecan nuts. Beat in the vanilla
essence, orange zest, grated Little Gem flesh, corn oil and eggs and
mix carefully until all ingredients are thoroughly combined. Transfer
the mixture to the cake tin and level making a slight dip in the
centre. Bake in the preheated oven on the middle shelf for 1 - 1 1/4
hours until risen and firm to the touch. Allow to cool slightly then
turn out of the tin, remove the greaseproof paper and leave to cool on
a wire rack. Meanwhile, make the cream cheese frosting. Beat the
cream cheese in a mixing bowl until smooth and softened. Beat in the
butter with the icing sugar and orange juice until smooth. Cover and
keep cool or chill until required. When the cake is completely cool
place onto a serving plate and spread over the frosting swirling into
peaks to give an attractive finish. Converted by MC_Buster. NOTES :
A moist and nutty textured citrus flavoured cake with a tangy
frosting. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Man is surrounded by the wonders of God.”