Spicy wonder cake

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 31
Servings 8
Time 40

Ingredients

  • 120
    g
    soft butter
  • 220
    g
    brown sugar
  • 3
    ml
    ground nutmeg
  • 3
    ml
    ground ginger
  • 1
    ml
    ground cloves
  • 5
    ml
    ground cinnamon
  • 3
    ml
    salt
  • 150
    g
    pitted raisins, chopped
  • 150
    g
    currants
  • 30
    ml
    chopped pecan nuts
  • 65
    ml
    black coffee, made with 15 ml coffee powder
  • 3
    ml
    bicarbonate of soda
  • 30
    ml
    brandy
  • Lemon layer
  • 120
    g
    soft butter
  • 220
    g
    castor sugar
  • 3
    large eggs, beaten
  • 245
    g
    cake flour
  • 3
    ml
    salt
  • 10
    ml
    baking powder
  • half a lemon, chopped in food processor
  • 120
    ml
    freshly squeezed lemon juice
  • Icing
  • 250
    ml
    cream
  • 100
    ml
    lemon curd
  • 50
    ml
    icing sugar
  • 3
    large eggs, beaten
  • 15
    ml
    honey
  • 3
    ml
    almond essence
  • 244
    g
    cake flour
  • 10
    ml
    baking powder
 

Method

60
 
1. Fruit layer: Beat butter and sugar until light. Add the eggs and beat well.
2. Sieve the dry ingredients and add to the egg mixture along with the honey and almond essence. Add the remaining ingredients and mix well. Spoon into a greased 24cm Prestige spring-form tin and smooth out.
3. Lemon mixture: Beat butter and sugar until light. Add the eggs and mix well.
4. Sieve the dry ingredients and add to the mixture along with the lemon and lemon juice, and mix well. Spoon on top of the fruit layer and smooth out. Bake in a preheated oven for one hour or until a skewer inserted comes out clean.
5. Icing: Sift the icing sugar and stir into the lemon curd. Whip the cream until stiff and fold in the lemon curd. Spread over the cake and serve.
 

Read more on: starch  |  bake
 

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