Carrot and Orange Loaf
7 oz (200g) Mortons Self Raising Flour
5 0z (150g) Soft Margarine
5 oz (150g) Muscovado Sugar
6 oz (175g) Carrots (Peeled and Grated)
2 Eggs (Beaten)
1 tbsp Baking Powder
1/2 tsp Mixed Spice
1 tbsp Milk
2 tbsp Clear Honey
Pre-heat the oven to 180 C/ 350F/ Gas Mark 4.
Lightly grease and line a 2lb (900g) loaf tin with greaseproof paper.
Finely grate the orange rind, cut away the pith and slice the orange thinly. Place the rind in a large bowl and add the margarine, sugar, eggs, carrots, flour, baking powder, mixed spice and mix well until thoroughly blended. Add the tablespoon of milk if necessary to give a dropping consistency.
Spoon into the prepared tin and bake in the pre-heated oven for about 1 hour or until just firm to the touch.
Remove the cake from the oven and arrange the thin slices of orange over the top. Brush with the honey and return the cake to the oven for a further fifteen minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for a few minutes before turning out onto cool on a wire rack.