Or Derek, Loretta or Phil? I’m on the hunt for a name for this cake. It’s a recipe I invented when I needed a dairy free bake for a guest. The problem is it’s jam packed full of fruit but it’s not a fruit cake. There are a ton of flavours but not one that shouts out to exclude the others. So I’ve found I end up reeling off all the ingredients.
“Would you like a slice of pineapple, carrot, cranberry, raisin, pineapple, walnut, ginger and honey cake?” Hardly trips off the tongue and it’s a lot to remember. So if you can think of a suitable moniker for this slice of sticky, sweet, spice please let me know.
Preheat your oven to 160*c gas mark 3. Grease and line a 23cm springform cake tin.
Whisk 3 large eggs with 250g of soft brown sugar until well combined. With the mixer still running slowly pour in 250ml of sunflower oil in a thin stream.
To the wet mixture add 200g plain flour, 3 tsp baking power, 100g chopped walnuts, 50g dried cranberries, 50g raisins, 2 grated carrots, small tin of pineapple pieces (Sainsburys value range are the perfect size chunks,) 1 tsp dry ginger, 1 tsp cinnamon, 3 balls of stem ginger very finely chopped into tiny pieces. Stir together to combine.
Pour the mixture into the tin, level & place into the oven for 1 to 1 1/4 hours.
Once out of the oven prick the top all over with a skewer. Heat 4tbsp of honey until very runny. Pour over the top of the cake turning it to cover the surface. Leave to cool before turning out.
Serve with a pot of tea and a newspaper as we do at The Ashton every weekend. Or Nigel (?) makes a great pudding served warm with Wallings vanilla ice cream