7 oz (200 g) wholemeal self-raising flour
3 level teaspoons mixed spice
1 level teaspoon bicarbonate of soda
6 oz (175 g) dark brown soft sugar, sifted
2 large eggs
5 fl oz (150 ml) sunflower oil
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
4 oz (110 g) sultanas
2 oz (50 g) desiccated coconut
1 oz (25 g) pecan nuts
Pre-heat the oven to gas mark 6, 400°F (200°C), then turn it down to gas mark 3, 325°F (170°C) when you have toasted the pecan nuts.
First, place all the pecan nuts on a baking sheet and, using a timer, toast them in the oven for 8 minutes then chop roughly.
Then don’t forget to turn the oven down to gas mark 3, 325°F (170°C) for the cake.
To make the cake, whisk the sugar, eggs and oil together in a bowl with an electric hand whisk for 2-3 minutes, then check that there is no sugar left undissolved.
Now sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the bits of bran left in the sieve.
Then stir all this in gently, followed by the remaining cake ingredients.
Divide the batter evenly between the prepared tins and bake the cakes on the centre shelf of the oven for about 30 minutes.
They should be nicely risen, feel firm and springy to the touch when lightly pressed in the centre, and show signs of shrinking away from the sides of the tin. If not, give them another 2-3 minutes and test again.
Good texture and colour but a little too spicy for my taste...
My quest continues....