I really like the Mich Turner one, it's on the LVCC website. It has rum, raisins, walnuts and coconut in it and a citrus syrup you pour over when it comes out of the oven. It's lovely and moist and very, very moreish!
CAKE 7oz self raising whole meal flour 3 tsp mixed spice 1tsp bicarbonate of soda 6oz soft dark sugar 2large eggs 5floz veg oil Grated zest 1 orange 7oz grated carrots 4oz sultanas 2oz desiccated coconut 2oz pecans (or macadamias if you feel rich) SOAK juice of 1 orange 1tbsp lemon juice 3oz soft dark brown sugar ICING 2oz full fat soft cheese 1oz unsealed butter 1oz icing sugar Few pecans or macadamias to go on top
Pre-heat the oven to 170C and grease +- line a large round cake tin.
Mix all the dry ingredients in a large bowl and all the wet ones in a large jug. This includes the carrot. Pour the contents of the jug into the bowl and mix to make a batter texture. Pour into the cake tin, bake for 40 mins.
While cooking stir the soak ingredients like mad until they have amalgamated. I do this in another jug but a bowl would be fine. When the cake is ready take it out of the oven, pierce it a few times then pour on the soak. Allow to cool to "slightly warm" in the tin then remove and allow to cool completely. I usually leave overnight to make sure it is properly cold (which is why it takes ages).
Use a hand whisk or the balloon on a food mixer to whip the icing ingredients until they are pale, fluffy and light. Then whisk a bit more! Spread over the cake, decorate with nuts and leave for long enough for the icing to slightly firm up on the outside if you can bear it.