I hate wasting food!! I’m sure I speak for most of you with that statement, however, perishable ingredients can only be used so fast. There is always that point in the week where sad fruits and veggies start to pop up in the fridge, but all I want to eat is cake. Oh the joys!!
As a result of these on going problems, I decided to put my spin on a very old classic to use of all those left over bits at the bottom of the fridge. Its a perfect excuse to spend some time in the kitchen over this very much needed Bank Holiday Weekend xXx
Right, lets get baking……
As always, turn your oven on full for it to pre-heat.
Just to get it out the way, line your loaf tin with baking parchment. If you are a lucky muffin and have a silicon loaf tin, you get to miss this step!!
Whilst that is heating, cream together you butter and sugar until it looks like this…..
Now you are all mixed in, add you eggs and beat well to combine. Beat these together gently to avoid the mix from splitting:
Now, gently mix in the flour and cinnamon.
Now you have combined everything together, fold the grated fruits and veggies into the mix.
When your veggies are evenly distributed through out the mixture, you should have something like this…
Put your mixture into your lined loaf tin and place it in the oven.
Drop your oven down to 180 degrees and back for 30 minutes. After this time, if your loaf has a nice golden crust and is not hissing/singing at you, it is ready to take out the oven. If it is still feeling wet to the touch, pop in back in the oven and check every 5 minutes until you are happy with the colour and consistency.
This cake is very moist, which I love. If you can manage to not eat the whole thing all at once, it will keep for about 3-4 days in an air tight container. As the days go by it will get firmer and firmer, to the point where it is perfect with a little bit of jam as a late morning snack.
Happy Baking Everyone xXx