Orange, Carrot, And Nut Cake

100 g/4 oz polyunsaturated margarine
75 g/3 oz fructose
1 teaspoon ground cinnarhon
1 teaspoon grated orange rind
2 eggs, lightly beaten
75 g/3 oz carrot, peeled and finely grated
50 g/2 oz shelled walnuts, finely chopped
1 tablespoon orange juice
225 g/8 oz self-raising wholemeal flour
1 teaspoon baking powder

Preheat the oven to moderate (180 °C/350 °F, Gas Mark 4). Grease and line a 20 cm/8 inch cake tin with greaseproof paper and grease the paper.

Cream the margarine and fructose together in a bowl until pale and fluffy. Beat in the ground cinnamon and orange rind. Gradually add the eggs, beating well after each addition. Stir in the grated carrot, chopped nuts and orange juice. Mix the flour and baking powder together and fold into the creamed mixture

Turn into the prepared cake tin and smooth the top. Bake in the oven for 45 to 55 minutes, or until the centre of the cake springs back when lightly pressed with a fingertip. Turn out on a wire tray to cool.

MAKES one 20 cm/8 inch cake

Note: This cake improves in flavour if kept for at least one day before cutting