Christmas Spice Cake
A recipe by Joanne Ferguson from Food.com
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2 cups sugar
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2 cups hot water
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2 tablespoons butter
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2 teaspoons salt
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2 teaspoons ground cinnamon
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2 teaspoons ground allspice
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450g/16 oz/1 pound raisins or sultanas
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2 teaspoons baking soda
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3 cups plain all purpose flour
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1 round or bundt tin and oil non stick spray
Step 1 - In a large saucepan, bring sugar, hot water, butter, salt, cinnamon, allspice and raisins to a boil and simmer for 5 minutes.
Step 2 - Meanwhile, combine 2 teaspoons baking soda and 1 tablespoon hot water. Add baking soda and hot water combined to boiled mixture. Do not mix in, just pour in and it will sizzle/bubble.
Step 3 - The mixture must cool to room temperature-this can take a while. In the meantime, preheat the oven to 155C/311F and grease the tin very well so that it doesn't stick. When the mixture is cool, mix in the flour. Bake for about 55 minutes to an hour or when a skewer inserted comes out clean.
Step 4 - The cake is best left for 3 to 4 days or 3 weeks before serving so wrap it in some baking parchment and foil and hide it away from prying fruit cake mad eyes! But if curiosity gets the better of you, trim off the bottom of the cake (this is the top when you bake it bottom side up). You can eat it straight away but if you can wait the 3 days or 3 weeks, then it is good too.
Read more at: http://www.food.com/recipe/mums-special-spice-cake-106510?oc=linkback'