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Ingredients
225g salted butter, room temperature, plus a little for greasing
200g golden caster sugar
3 British Blacktail Free Range Large Eggs
225g self-raising flour
1 tbsp ground mixed spice
80g desiccated coconut
For the topping
2½ tbsp stem ginger preserve
30g desiccated coconut
Method
Preheat the oven to 180ºC, gas mark 4.
Grease a 900g loaf tin and line with baking
parchment. Using a stand mixer or large bowl
and electric hand mixer, beat together the
butter and sugar until light and fluffy.
Add the eggs, 1 at a time, ensuring each is
incorporated before adding the next. Lower
the speed and beat in the flour and spice, then
fold in the coconut, stirring until fully combined.
Transfer the mix into the tin, level the top
and bake for 1 hour to 1 hour 10 minutes, or
until a skewer inserted into the middle of the
cake comes out clean. Cool in the tin for
5-10 minutes, then lift out to a wire rack.
Spread the preserve over the top of the
still-warm cake, then liberally sprinkle
the coconut over the top. Leave to cool
completely before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,842kJ/ 442kcals
Fat
27g
Saturated Fat
19g
Carbohydrates
41g
Sugars
24g
Fibre
2.3g
Protein
6.1g
Salt
0.7g
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