-FOR THE CAKE-
125 g Wholemeal self-raising
-flour; (4oz)
125 g White self-raising flour;
-(4oz)
150 g Light muscovado sugar; (5oz)
1 ts Ground mixed spice
50 g Pecan nuts; roughly chopped
; (2oz)
1/2 ts Vanilla essence
Finely grated zest of 1
-orange
1 Little gem squash; peeled,
-deseeded
; and coarsely grated
150 ml Corn oil; ( 1/4 pint)
2 md Size eggs; beaten
FOR THE CREAM CHEESE FROSTIN
125 g Cream cheese; (4oz)
75 g Butter; softened (3oz)
250 g Icing sugar; sifted (8oz)
1 Orange; juice of
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.
Yields
1 servings
