Parsnip and fruit loaf with lemon drizzle

Method

1. Pre-heat the oven to 180°C/fan160°C/gas 4. Grease and line a 2-litre loaf tin.
2. Place the mixed dried fruit in a saucepan with the orange juice and honey and bring to a boil. Simmer for 2 minutes until the fruit is plump and the liquid has been absorbed.
3. Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric hand whisk for about 3 minutes until creamy. Sift over self-raising flour, baking powder, bicarbonate of soda, ground ginger, mixed spice and the grated lemon zest. Fold into the mix with the parsnips and the mixed fruit mixture. Spoon into the prepared tin and bake for 50 minutes-1 hour or until a skewer inserted into the centre comes out clean.
4. For the icing, beat together the natural yogurt with the lemon juice and icing sugar. While the cake is still warm, drizzle the icing over it, then transfer the cake to a cooling rack to cool completely.