This is a recipe that uses up Christmas soaked dry fruits and nuts - the leftovers or for the last bit that you aren't sure what to do with! The combination of chocolate and ginger is a favourite of mine, teamed up with dry fruits, and heady spices - this one is quite heavenly!
The Recipe
11 inch cake
Ingredients
1 ½ cups flour
½ cup cocoa powder, unsweetened
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
1 tsp all spice
½ tsp nutmeg
½ tsp clove powder
1 cup castor sugar
¾ cup vegetable oil
3 eggs
1 tsp vanilla extract
2 tsp grated fresh ginger
1-2 cups of rum or tea-soaked dry fruits
2-3 tbsp milk
½ cup cocoa powder, unsweetened
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
1 tsp all spice
½ tsp nutmeg
½ tsp clove powder
1 cup castor sugar
¾ cup vegetable oil
3 eggs
1 tsp vanilla extract
2 tsp grated fresh ginger
1-2 cups of rum or tea-soaked dry fruits
2-3 tbsp milk
Instructions
Preheat the oven at 180C
In a bowl stir together flour, cocoa powder, salt, baking soda, and all the spice powders
In another bowl whisk together oil, sugar and ginger extremely well for 3-4 minutes
Then add the eggs and vanilla and whisk for another 5 minutes or so
Then fold in the dry ingredients gently to combine – do not over mix
Then add the soaked dry fruits and fold well
If the batter feels dry, add milk to make the batter smooth dripping consistency
Pour into the prepared cake tin and bake for 30 minutes
Remove from the oven and cool completely on a rack before cutting into!
(rum tip: pour a few spoonfuls of rum on top of the fresh-out-of-oven cake)
In a bowl stir together flour, cocoa powder, salt, baking soda, and all the spice powders
In another bowl whisk together oil, sugar and ginger extremely well for 3-4 minutes
Then add the eggs and vanilla and whisk for another 5 minutes or so
Then fold in the dry ingredients gently to combine – do not over mix
Then add the soaked dry fruits and fold well
If the batter feels dry, add milk to make the batter smooth dripping consistency
Pour into the prepared cake tin and bake for 30 minutes
Remove from the oven and cool completely on a rack before cutting into!
(rum tip: pour a few spoonfuls of rum on top of the fresh-out-of-oven cake)
