Round 2! Ding ding ding!
I was getting tired of baking the same old raisin lemon cake with raisins (soaked in rum). So it’s nice that he wants to experiment.
I’m using the same lemon cake recipe, but because of all the dried fruit I’ll be adding, I made a couple of adjustments to the measurements and added some vanilla essence to bring it all together
So, the usual ingredients with minor edits (in italics):
2½ cups flour
1 and a third cups sugar
2 teaspoons baking powder
1 teaspoon salt
¾ cup butter
1 cup milk
1 tablespoon lemon rind (grate the skin)
1 teaspoon vanilla essence
I pre-soaked 1 cup of raisins in rum.
Here are the quantities I used:
1 third cup pineapples
1 third cup sultanas
¼ cup apples
¼ cup plums
¼ cup apricots
Heat up 4½ teaspoons of lemon juice and 2 tablespoons of sugar in a small pot. Let it boil for 2 min.
Babe! Umetoboa! You are doing really well with this baking thing!
Why do the raisins always sink to the bottom?
Or the batter is too light?!
Ohh! Hadn’t thought of that,…
I noticed the rum-raisin cakes always taste better towards the end, the last slices are better. They age nicely because of the rum. Next time, split the batter into two. We’ll keep one nice and sealed for a week or two so it can age nicely before I start eating it
Or we could cut this cake in half and leave one half to age
No babe! I don’t want it cut, I want a full crust. Or just bake one soon so it will have already aged for a while by the time I finish this one. And put more raisins, it needs to be packed, you know?!
Yeah, still not getting the raisin portion high enough! I should just use a whole pack! Don’t know why I still bother to measure. But this time I figured with all the other dried fruit he really wouldn’t need too many raisins.
This is turning into a relentless chase for the cake filled raisin! (^_^)
What tasty treat have you been chasing lately?
7 thoughts on “Hubby bakes by proxy: Part 2 — the ultimate fruit cake!”
To help the raisins not to sink to the bottom, mix them with some little flour before adding to the batter. You can even do that for the other dry fruits.
At the moment hubby and I are into banana chocolate muffins. I bake them almost weekly 🙂
Thanks for the tip! I’ll try mixing them in flour next time.
Been thinking about doing muffins too,… need a baking pan first
Might try your recipe first when I’m ready (^_^)
Definitely trying out this recipe this weekend. Need a round baking tin though, only have the bread one.
FYI I love your blog 🙂
Thanks Jerono! (^_^)
BTW, if you don’t mind the cake being shaped like a loaf of bread you can use the bread tins if you have two. Split the batter between them.
hhaahahaahahaha- ‘the search for the cake-filled raisin’ 😀
I tried tossing the raisins in flour before mixing them but they still dropped to the bottom. Wonder why?
Hey Jerono! I did one this weekend and my raisins sank too, even with the tossing. I have a couple of theories I’m testing out.
1. The batter is too light, might have to reduce some of the liquid ingredients
2. The cake is taking too long to set. Probably because it’s either sitting around waiting for the oven to warm up or sometimes I turn on the oven and put in the cake pan right away before the oven warms up so there’s still a bit of a wait.
So I think on the next one I’ll wait till the oven is at 180C, then fold in the raisins, pour the batter into the pan and place in the oven straight away. Hopefully it will start setting before there’s much sinking
How was the cake though, did it taste OK despite the raisins sinking?