Yield: 1 Servings
Measure | Ingredient |
---|---|
10 ounces | Plain flour |
4 ounces | Wholemeal flour |
4 ounces | Dark brown sugar |
1 tablespoon | Baking powder |
1 teaspoon | Baking soda |
2 teaspoons | Ground ginger |
1 teaspoon | Ground cinnamon |
½ teaspoon | Ground allspice |
2 ounces | Walnuts or almonds -- |
\N \N | Chopped/toasted/opt |
3 ounces | Sultanas -- (optional) |
14 fluid ounce | Oz |
8 fluid ounce | Oz |
3 tablespoons | Bourbon whisky, brandy -- or |
\N \N | Water |
4 \N | Eggs |
2 fluid ounce | Oz |
8 tablespoons | Ginger preserve -- OR |
\N \N | Chopped stem ginger in |
\N \N | Syrup |
\N \N | Icing sugar for dusting -- |
\N \N | OR |
\N \N | Honey for glazing |
\N \N | Honey |
\N \N | Strong black coffee |
\N \N | Vegtable oil |
Preheat oven to 180C/350F degrees. Grease a 9 x 13 inch cake tin; line with grease proof paper; grease and flour paper.
In a large bowl combine flours, sugar, baking powder, bicarb of soda, ginger, cinnamon & allspice. Stir in chopped walnuts or almonds and sultanas if using. Set aside.
In a small saucepan, over medium-low heat, heat honey with coffee until warm and remove from heat. Stir in bourbon, brandy or water.
In a large bowl, beat eggs with vegatble oil until well blended. Beat in ginger preserve or stem ginger. Alternately, in 3 or 4 batches, stir warm honey mixture and flour mixture into the beaten egg mixture until well blended.
Pour mixture into prepared tin. Bake until a skewer inserted in centre comes out with just a few crumbs attached and top springs back whien gently pressed with finger, I hour. Remove tin to wire rack and cool completely.
Turn out cake on to a rack and then back on to serving plate, so that cake is right side up. Dust with icing sugar or, if you do not mind a sticky cake, brush with slightly heated honey, and cut into squares to serve.
Hopes this helps you to have a sweet new year.
Recipe By : dropkin@... (David Dropkin) From:
File