I can’t remember why I added this cake to my baking to-do list. But it’s now spring, so I feel I have to honour whatever reason I added it for and bake it.
For some reason, despite this recipe being from The Granuaid, it’s in cups and cubits… but I’m playing along!
That’s a lot of honey…
Plus a lot of oil and eggs…
While all the wet stuff whisks up, I cup out the dry stuff. Unusually for a cups recipe it uses self-raising flour. Our Yankee friends do have self-rising flour, but you rarely see them use it.
In typical Yankee style, it’s dry into wet. Then to an already wet batter hot water gets added.
So wet is the batter I’m worried about it leaking, so I’m putting it on a tray, where it bakes for 45 minutes at 160C fan before I start poking it with a toothpick to see if it’s done.
LOL – after 45 minutes it was still clearly liquid in the middle. 15 minutes later it wasn’t much better. In the end it took an hour and half before a toothpick came out dryish… and it was still a bit wobbly!
An extended 30 minutes before removing the tin.
Yeah… it sank ‘a little’ :( Maybe it needed an extra hour in the oven ;)
On my first taste I thought it was in need of some cream, but after a few more bites I realised it was like those Jamaican loaf cakes you get, and delicious! A ginger version of this would be amazing.