Carob Fruit Cake Recipe

450g/1 lb raisins
300 ml orange juice
175 g/6 oz butter or margarine, softened
3 eggs, lightly beaten
225 g/8 oz plain (all-purpose) flour
75g/3 oz carob powder
10 ml/2 tsp baking powder
Grated rind of 2 oranges
50 g/2 oz walnuts, chopped

Method:

Soak the raisins in the orange juice overnight. Blend together the butter or margarine and eggs until smooth. Gradually mix in the raisins and orange juice and the remaining ingredients. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes, then reduce the oven temperature to 160°C/325°F/gas mark 3 for a further 1 1/4 hours until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.