This is our go to birthday and Christmas cake recipe!
Pour the rum over the sultanas and leave for an hour. Meanwhile, grease and line a 6 inch tin. Preheat the oven to 150.
Sieve the flour, cinnamon, nutmeg and bicarb together in a big bowl. Beat together the sunflower oil, the sugars (reserving 75g of the brown sugar to make into a citrus syrup at end of recipe) and eggs, until smooth.
Stir the flour mix into the smooth batter. Add zests of the lemon and orange (reserving the fruit as you‘ll need the juice for the citrus syrup), grated carrot, coconut, walnuts and vanilla extract. Stir well to combine.
Spoon into the tin and bake for 90 mins, or until a skewer comes out of the cake centre clean.
While the cake is baking, make syrup. Place the reserved brown sugar in a jug, then add the sieved lemon and orange juice. Stir well and continue to stir at regular intervals. Once the cake is baked, remove from the oven and pierce with a skewer several times. Pour over the syrup. Don‘t worry if the cake appears flooded, it will soak in whilst the cake cools.
Once cooled it can be wrapped in greaseproof and in a container and can be kept for up to a fortnight.
Decorate as you wish! Tastes great in own, or topped with a cream cheese and icing sugar frosting. Alternatively, it can be iced like a Xmas cake.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.