Apple, carrot, ginger and walnut bread (with optional cranberries and crumble topping!)

It's a work colleague, Tim's, last day tomorrow and the office has made him a hamper as a leaving present as he's a bit of a foodie. I was asked to make a cake for the hamper that would be a bit 'unusual' so came up with this - a version of carrot cake but with fresh ginger, grated apple and walnut. Unfortunately I have to give it wrapped up whole, so won't get a chance to taste it - but it looks and smells so good I'll definitely be making this again!
                                                                                                                                                                  

Ahem... I am officially a greedy guts.  I was so disappointed not to have tried tasting this, that the next day I came home from work and made another one! Never able to resist 'tweaking' a recipe, this time I added a crumble topping... and some cranberries. (Told you I can't resist). I've amended the recipe with these 'optional' extras (but I recommend them - it was amazing cake!!)

Ingredients

2 ½ oz butter
2 eggs

5oz caster sugar
1 tsp vanilla extract
4 small apples, finely grated
2 small carrots, coarsely grated

1 tbsp fresh ginger, finely grated

7oz plain flour

1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon

2oz chopped walnuts
2oz dried cranberries (optional)


For the crumble topping
2oz plain flour
2oz granulated sugar
1 tsp ground ginger
2oz butter, cubed and at room temperature

Method

1. Preheat the oven to 175°C. Melt the butter and use a little of it to grease and line a 9 x 5-inch loaf tin (leave the rest aside to cool - use the time to grate the apple, carrot and ginger).
2. In a large mixing bowl, beat the eggs and sugar, then add the (cooled) melted butter and vanilla, and beat well.
3. Add the grated apple, carrot and ginger, and mix well.
4. Sift in the flour, baking powder, bicarbonate of soda and cinnamon, and mix well.
5. Stir in the walnuts (and cranberries, if using).
6. Pour into the tin and bake for 10 mins while you make the crumble topping (if using).
7. To make the crumble topping, place the flour, sugar and ginger in a bowl and mix together, then add the butter and rub together with your fingertips until it resembles fine breadcrumbs. 
8. After about 10 mins in the oven, remove the cake and sprinkle with the crumble topping.  Return to the oven to bake for another 30-40 minutes or until a cake tester comes out clean.
9. Remove from the oven and let cool for 20 minutes before transferring out of the tin to a wire rack to cool completely.