115g butter, melted and cooled, plus extra
for greasing
225g plain flour, plus extra for dusting
80g rice flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground ginger
60g cooked rice
60g chopped pecans
70g sultanas or raisins
3 eggs
200g caster sugar
115g light brown sugar
2 carrots, grated
icing sugar, to dusting
Method :
Grease 900g
loaf tin lightly. Line with non-stick baking parchment and grease; dust
lightly with flour. Sift the flour, rice flour, baking powder,
bicarbonate of soda, salt and spices into a bowl. Add the rice, nuts and
sultanas or raisins and toss well to coat.
Make a well
in the center of the dry ingredients and set aside. Using an electric
mixer, beat the eggs for about 2 minutes until light and foaming. Add
the sugars and continue beating for a further 2 minutes. Beat in the
melted butter, then stir in the grated carrots until blended.
Pour the egg
and carrot mixture into the well and, using a fork, stir until a soft
batter forms; do not over-mix, the batter should be slightly lumpy. Pour
into the prepared tin and smooth the top evenly. Bake in a preheated
oven, 350F/Gas 4 for 1-1 1/4 hours until risen and golden; cover the
loaf with foil if it is browning too quickly.
Cool the loaf
in the tin for about 10 minutes. Carefully turn onto a wire wrack and
leave to cool completely. Dust with icing sugar and slice thinly to
serve. Rice flour gives this loaf a tender crumb, while the cooked rice
adds a chewy texture. Use any type of rice you have to hand.