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Orange Veggie Cake
3/4 C butter
Butter, melted, plus extra for greasing
1/2 C raisins
Zest & juice from 2 oranges
1-1/4 C self-rising flour
1-1/4 C light brown sugar
2 tsp. British Mixed Spice
1 tsp. ground ginger
1 tsp. baking soda
Pinch of salt
4 large eggs, beaten
1-1/4 C mixture of peeled & grated carrots, parsnips, pumpkin & butternut squash (use leftover from garden if possible)
3/4 C cream cheese frosting
2-3 white sugar cubes, crushed
Parchment paper
Preheat oven to 350F. Grease a baking pan with melted butter, and then line with parchment paper. In a bowl, mix together raisins and the zest and juice from one orange. Microwave on high for about two minutes; set aside. In another bowl, mix together the flour, sugar, spices, baking soda and salt. Mix eggs with the melted butter and raisin mixture; stir into dry ingredients with a wooden spoon. Add the peeled and grated vegetables; mix until blended. Pour mixture into prepared baking pan. Bake for thirty-five to forty minutes, or until a toothpick inserted into the center comes out dry and clean. Cool in baking pan. Once cooled, add remaining orange zest to cream cheese frosting; add enough remaining orange juice to make a runny icing. Drizzle all over cake; scatter top with crushed sugar cubes. Allow to stand for about one hour. Slice into squares and serve. Store unused portions in the refrigerator. Recipe makes about fifteen squares.
Note: Derived from a recipe by BBC Food.
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