Waitrose and Partners
Spiced swede cake

Spiced swede cake

This rather delicious cousin to your more everyday carrot cake is well worth trying. Recipe by Lucas Hollweg

4.5 out of 5 stars(6) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare35 mins
  • Cook1 hr 15 mins
  • Total time1 hr 50 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 175g sunflower oil, plus extra for greasing
  • 225g light muscovado sugar
  • 2 eggs
  • tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground ginger
  • ½ tsp coarsely ground black pepper
  • 1 orange (scrubbed), zest
  • ½ tsp fine sea salt
  • 225g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g sultanas
  • 75g walnuts, roughly chopped
  • 175g peeled and finely grated swede (peeled weight)


  • 50g unsalted butter, softened
  • 200g full-fat soft cheese
  • 100g light muscovado sugar
  • 1 orange (scrubbed), zest


  1. Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin, then use two strips of baking parchment to line the sides (one strip lengthways, the other widthways), leaving an overhang. In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until light and foamy. Add the oil, spices, orange zest and salt, then whisk until smooth.

  2. Sift in the flour, baking powder and bicarbonate of soda; whisk until combined. Using a spatula, fold in the sultanas and walnuts, then the grated swede. Tip into the prepared tin, level the top and bake for 1 hour-1 hour 15 minutes until the top is well risen and a skewer inserted into the centre comes out clean. It may smell a bit ‘swedey’ as it cooks, but this will disappear as it cools.

  3. Cool in the tin on a rack for 10 minutes, then use the parchment to lift the cake from the tin and sit it directly on the rack to cool completely. For the icing, in a mixing bowl, use an electric hand mixer to beat together the butter, soft cheese and sugar until smooth. Spread on top of the cooled cake and scatter with the zest.

Cook’s tip

Swap the dried fruit and nuts for whatever you have to hand – chopped dried apricots and pecans work well, too. 


Typical values per serving when made using specific products in recipe


2,345kJ/ 562kcals



Saturated Fat












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