Pecan Passion Cake

 

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This wholemeal cake has to be good for us – it contains fruit, nuts and vegetables! I wonder whether a slice of it would count towards our 5-a-day? It is the perfect cake for afternoon tea so make it in advance to allow sufficient time for it to cool and be iced.

You will need:

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a round, deep cake tin approx. 19cm/8″ in diameter – greased and lined with baking parchment

225g of wholemeal self raising flour

2 teaspoons of baking powder

150g of soft brown sugar

50g of pecan nuts, chopped

1 medium banana, mashed

1 medium carrot, grated

the grated rind of 1 orange

2 large free range eggs

1 heaped teaspoon of cinnamon

150mls of vegetable oil

Method:

  • preheat the oven to 180°C
  • using a fork, lightly beat the eggs into the vegetable oil
  • put all the other ingredients into a large mixing bowl, make a well in the centre and pour in the oil and egg mixture
  • beat  everything together until the mixture is smooth and well blended (the mixture will be quite liquid)
  • pour the cake mix into the prepared baking tin and put into the preheated oven, baking it for approximately 1 hour
  • because this cake is made with wholemeal flour the colour of the finished cake cannot be used as a guide as to whether it is fully cooked or not. To check whether the cake is cooked, push a skewer into the centre – there should be no wet cake mix sticking to it when you remove it

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  • place the cake tin on a wire rack and then remove the cake from the tin when it is cooled

For the icing:

This quantity of icing is sufficient to generously cover the top of the cake. If you wish to ice the sides of the cake too, just double the quantities.

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You will need:

125g of icing sugar

50g of softened butter

50g of full fat cream cheese (“low fat” cheese is not suitable for this icing as it makes the icing too soft)

a few pecan nut halves for decoration

  • place the icing sugar, butter and cream cheese into a mixing bowl and beat them together until the mixture is smooth and creamy

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  • spread the icing over the top of the cooled cake and then decorate it with the extra pecan nuts

 

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