This cake has a very light soft and moist texture from the fruit and vegetables, the peaches and prunes go very well together in a cake and the addition of the grated butternut squash adds more moisture and texture, this cake would work very well with any combination of fruit and vegetables, for example dried apricots, tinned pineapple and courgettes.

Lovely with a cup of tea, custard or a dollop of ice – cream.

75g plain flour

75g self – raising flour

165g caster sugar

½ tsp bicarbonate of soda

2tsp ground cinnamon

125ml rapeseed oil

2 eggs, lightly beaten

150g butternut squash, coarsely grated

100g dried prunes, chopped

130g tinned peaches in light syrup, well drained and chopped

1tbs icing sugar for dusting

Method

Preheat the oven 170c, gas 3, 325f

Grease a deep 20cms x 20cms square cake tin, and line the base with non – stick baking paper

Sift the flours, sugar, ground cinnamon and bicarb soda into a large bowl.

Add the oil, eggs, butternut squash, prunes and peaches.

Stir well to combine, spread the mixture into the prepared tin.

Bake in the oven for 45 minutes. Test the cake is cooked by inserting a skewer into the cake if it comes out clean then the cake is cooked.

Leave the cake in the pan for 5 minutes, then turn out onto a rack and leave to cool.

Dust the cake with the icing sugar and cut into 12 pieces.