Step 1
Preheat the oven to 180°C/gas mark 4. Grease a 1.2L loaf tin with Pure spread and line with baking parchment.
Step 2
Cream the Pure spread and sugar until soft. Beat in the eggs, in small quantities at a time.
Step 3
Fold the flour and mixed spice into the creamed mixture with a metal spoon and stir in the carrots and nuts.
Step 4
Spoon into the prepared tin. Bake for 1 ¼ hours until cooked right through.
Step 5
Brush the top with the apricot jam and scatter over the crushed sugar 10 minutes before the end of baking time.
Step 6
Tips: The loaf can be frozen if sliced and interleaved with baking parchment before freezing. This will allow individual slices to be defrosted as required. The cake will store for 2 months in a freezer.
