This Stork Bake inspired recipe incorporates spice, and all things nice! Try our Ginger & Carrot Christmas Cake!
Preheat the oven to 180°C.
Grease a 20 x 30cm baking tin and dust it with flour.
Place the grated carrots into a bowl and drizzle with the lemon juice and stir.
Cut the Stork Bake into small pieces and put it into a bowl. Add the sugar and beat with an electric whisk or by hand until the mixture becomes light and fluffy.
Add the eggs one by one to the mixture. Proceed with adding the orange juice, the orange zest, and brandy and keep mixing on low speed.
In a separate bowl mix the flour with the baking powder and the cinnamon, ginger spice and nutmeg. Add the dry ingredients to the mixture. Keep mixing until all ingredients are well blended.
Add the carrots, the walnuts, sultanas and crystalised ginger. Stir with a spatula to mix all ingredients. Pour the mixture into your prepared tin.
Bake for approximately 70 minutes or until a skewer, inserted into the middle of the cake, comes out clean (this means the cake is cooked).
Once cooked, remove from the tin and leave to cool completely on a wire rack.
To make the icing beat the Stork Bake and cream cheese until incorporated. Add the icing sugar and beat until smooth and well incorporated. Beat in the lemon juice and ginger. Ice the cake once cooled and decorate with crushed ginger biscuits.