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200g Mr Hugh’s lemon infused rapeseed oil
140g sultana or raisins
300g self-raising flour
300g light soft brown sugar
2 tsp mixed spice
1 tsp ground ginger
1 tsp bicarbonate of soda
4 large eggs, beaten with a fork
300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated
200g icing sugar or fondant icing sugar
few crushed white sugar cubes
Juice of half a lemon
Heat oven to 180C. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and with a drizzle of Mr Hugh’s lemon infused rapeseed oil and microwave on High for 2 mins.
Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the Mr Hugh’s lemon infused rapeseed oil and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
Once cool sift the icing sugar into a bowl and stir in lemon juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.
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