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?