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FOR THE CAKE
FOR THE TOPPING
Preheat oven to 180ºC, 350ºF, Gas Mark 4.
Grease and line a 20cm (8 inch) round cake tin.
Sift together the flour and the baking powder and stir in the sugar and mixed spice. Add the sultanas, walnuts, carrot and bananas and mix lightly. Make a well in the centre, add the eggs and the oil and beat thoroughly.
Turn the mixture into the cake tin and bake for 1 hour. Allow to stand for 10 minutes before turning out onto a cooling rack.
Blend all the topping ingredients thoroughly together. Spread over the cold cake and leave in a cool place to harden up slightly before serving.
This cake will keep well in the fridge up to 3 days.