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Sunday Bake Off: The ICA's Carrot & Pineapple Squares


03-03-2013 13:45

This is a nice twist on a basic carrot cake recipe, with the pineapple adding an extra sweetness. A perfect afternoon pick-me-up with a pot of tea. Compiled by the Irish Countrywomen’s Association in the ICA Cookbook.

 

Submitted by: An Grianán, Louth: ICA Adult Education Centre

 

Makes 12

• 275g (10oz) soft brown sugar

• 225ml (8fl oz) vegetable oil

• 4 eggs, beaten

• 150g (5oz) plain flour

• 150g (5oz) wholemeal flour

• 2 teaspoons bicarbonate of soda

• 2 teaspoons ground cinnamon

• 225g (8oz) carrots, peeled and coarsely grated

• 400g (14oz) tinned unsweetened crushed pineapple, drained

• 75g (3oz) chopped walnuts

 

for the glaze

• 175g (6oz) icing sugar, sieved
• 1–2 tablespoons lemon juice, to taste

You will need
• 23cm x 32.5cm (9in x 13in) shallow tin

 

1. Preheat oven to 180°C/350°F/Gas 4. Grease shallow tin.

2. Combine brown sugar, oil and eggs into a large mixing bowl and blend well. Sieve in the flours, soda and cinnamon, and then fold in any bran remaining in the sieve. Stir with a wooden spoon to blend and beat to a smooth batter.

3. Fold in the carrot, pineapple and walnuts and mix well. Pour mixture into the prepped tin and spread level. Bake in preheated oven for 45–60 minutes or until an inserted skewer comes out clean.

4. Meanwhile to make the glaze, combine the sieved icing sugar with sufficient lemon juice to make a smooth icing.

5. Once the cake is cooked, allow to cool completely in baking tin. Spoon the lemon glaze over the surface with a wet knife and allow to set. When set, cut the cake into squares and lift from the tin as required.

 

Find this recipe and other all-time classics in The Irish Countrywomen’s Association’s Cookbook, available from Gill Books €18.39.



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