The rain's been falling nice and steady all day and much welcome it is too with all the drought warnings that've been issued for some parts of England.
The rain and greyness outside make for a quiet Sunday at home, watching DVDs, reading, doing some crochet, baking bread, drinking tea and eating cake, a lovely and moist carrot cake.
2 cups grated carrots
Handful of chopped Brasil nuts
1 cup caster sugar
3/4 cup vegetable oil
2 cups wholemeal self-raising flour
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
Preheat the oven to 180º and line a cake tin with baking parchment.
In a bowl put the grated carrots, Brasil nuts, sugar, eggs and vegetable oil. Add the flour, spices and bicarbonate of soda and mix with a wooden spoon.
Pour the cake batter into the cake tin and bake for about 1 hour or so or until done.
Remove from the oven and cool on a wire rack.