Blog

Tanya

• 400g Self Raising Flour
• 400g Soft Brown Sugar
• 300g Soft margarine / butter
• 4 Eggs
• 225g dried fruit
• 3 or 4 carrots – grated
• Juice & Zest of one large orange
• teaspoon mixed spice (or just cinnamon)
• teaspoon baking powder

Instructions

1. Grease & line a 12" by 8" cake tin (fairly deep – not a swiss roll tin)
2. Preheat oven to 180C or Gas Mark 5
3. Beat the sugar and eggs together in a mixing bowl until creamy. The eggs should be added one at a time
4. Stir the flour, grated carrot, dried fruit, orange zest, spice and baking powder into the sugar & egg mix
5. Add the orange juice to the mix whilst still stirring – the mixture should still be creamy and soft. If it's a bit dry then add more orange juice if available or a little milk
6. Pour the mixture into the prepared tin and bake for about 45 minutes. Test with a skewer / knitting needle – no mixture should stick to it when the cake is ready
7. Allow to cool and cut into squares

All photos taken at Chatsworth House’s “Deck The Halls” exhibition on Sunday 20th November. It looked as lovely as ever with the soft glowing lights

The canal path between Great Linford & Giffard Park in Milton Keynes. It’s a good view to begin the day with.

Not quite sure what this is, but it’s pretty!