Ice cakes the night before so they set. Slice at the stand, so they don't dry out, and keep in a cool place out of the sun.
If you have time to do it the night
before, put the orange zest and juice
in a bowl with the sultanas. If you don’t
have time, on the day simply stir the zest,
juice and sultanas together and
microwave on Medium for 1-2 mins.
Heat oven to 180C/160C fan/gas 4 and
grease and line the base and sides of a
2lb loaf tin. Whisk together the oil and
eggs. Mix together the sugar, flours,
mixed spice, cinnamon and bicarb in your
largest mixing bowl. Add the sultanas
with any juice and zest left in the bowl,
grated carrot, walnuts and whisked egg
mixture into the dry ingredients, then
thoroughly mix with a wooden spoon.
Tip into the loaf tin and bake on the
middle shelf for 1 hr, or until a skewer
comes out clean. Cool the cake in the tin.
Once cool, remove from the tin and
make the icing. With an electric whisk,
beat together the soft cheese, butter,
icing sugar and cinnamon until smooth.
Spread over the top of the cake and
decorate with walnut halves.