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Decadent Chocolate, Carrot & Pineapple & Orange Blossom Madeira Cakes

So after a long sabbatical I’m cruising the village highway again in trepidation and with an armload of scribbled recipes.  Apart from trying to remember how to work this blogging machine, I am unarmed without many pictures of this, my very  first Wedding Cake. 

My lovely sister, Fiona asked me to make her Wedding Cake in April of this year and of course I was delighted to accept.  What followed in the next few months were many roadtested recipes and disastors.  The last few weeks before the wedding in October of this year were eventful, involving mini meltdowns, and I’m not referring to the frosting or sugar paste!  As it was my first time really working with fondant, I kicked myself for not paying attention in pastry class many years ago. 

As for the final decision on the cakes, Fiona and Finbar wanted Decadent Chocoate cake for the base, Carrot and Pineapple for the midddle tier and Orange Blossom Water Madeira cake for the top tier. 

This carrot cake recipe is a great alternative to a Christmas cake and non-greasy which was a problem for me roadtesting recipes, as many were too heavy on the oil.


Carrot Pineapple & Coconut Celebration Cake

You will need

8″ cheesecake or round cake tin

 ½ cups castor sugar

 ½ cup dark brown sugar

2 cups plain white flour

½ nutmeg clove grated

 2 tsp mixed spice

 1 tsp cinnamon

 1 ½ baking powder

1/2 teaspoon salt

 1 teaspoon baking soda

 3 eggs

 1 1/2 cups vegetable oil

2 cups finely grated carrots (about 3 to 4 medium carrots)

 1 can of  340g well drained  pineapple pieces

½ cup shredded dried coconut

½ cup ground almonds

 1/2 cup chopped walnuts

1 tsp rum essence

 1 tsp orange essence or orange blossom water

To Do

In a mixing bowl, combine dry ingredients and stir to blend.

Lightly whip the eggs and add along with the oil, shredded carrots, and essences.

Beat until well blended.

Drain the tinned pineapple and using your hands squeeze as much juice from the segments before whizzing in a food processor.  Add this pureed exotica along with the dried coconut and walnuts.

Line the base of a cheesecake tin, or a size 8 inch round tin and grease the sides well with margarine.

Pour the batter into the tin spreading evenly and bake for approximately 1 1/2 hours at 180C.

Cool in the tin for 30 minutes before turning out ontu a wired rack to finish cooling completely before decorating as you desire with either your favourite cheese frosting or sugar paste (roll out fondant icing).


Sheelagh x