Sunday 27 January 2008

Sugar and spice (and all things nice) cake

As we all know, boys are made from slugs and snails and puppy dog tails. Therefore this must be a cake for the girls!


Of all the cakes on my site this is probably the easiest to make. It is also utterly delicious; a perfect cake to have with a cup of tea or coffee. Lovely warm spices and a crunchy sugar topping makes this a sensual delight. But I have a confession. I only made it because I wanted to play with my new toy –my new nutmeg grater means I will never grate bits of my finger off again. When I unpacked it I stood grating nutmeg into the sink just for the fun of it before I conceded that, as activities went, this was probably one of the more futile. Isn’t she a beauty:


The cake is quite plain to look at – there won’t be any amazed gasps when you unveil it. The amazed gasps will come when people eat it and marvel at the flavours: cinnamon, nutmeg and ginger. This cake is all about the eating! You can see the spicy flecks:


I am so confident in this cake that I serve it alone. No cream, no custard, no fruit, no bells, no whistles. Enjoy.


Ingredients:
175g unsalted butter
250g light brown sugar
2 eggs, beaten
250g plain flour
½ teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1-3 tablespoons milk (whole or semi skimmed)
2 tablespoons Demerara sugar

How to make:

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 900g loaf tin with baking paper.
- Beat the butter until pale and creamy, then add the light brown sugar and beat for about 5 minutes. Usually I would say “beat until pale and fluffy” but that won’t happen with brown sugar. As long as you beat for 5 minutes it will be perfect.
- Gradually add the eggs, beating well to ensure they are incorporated.
- Add the flour, baking powder, cinnamon, nutmeg and ginger to the creamed mix and fold in, adding the milk one spoon at a time as necessary. Only use as much milk as you need to slacken the mix.
- Spoon the mix into the tin and then sprinkle the Demerara sugar on top; this is what gives the crunchy top.
- Bake in the oven for 50-55 minutes or until a skewer comes out clean. Mine took 1 hour.
- Cool in the tin for at least 10 minutes, then turn onto a wire rack to cool.
- This cake will last several days in an airtight container and is most delicious a day or so after baking.
- Bask in glory at the wonderful thing you have made.
- Eat.

6 comments:

glamah16 said...

Simple ,fantastic. Great nutmeg grater!

Ling's Passion said...

Your blog is fantastic. I really enjoy reading your entries and I most say you have great sense of humour.

The Caked Crusader said...

Thank you Ling - I am blushing. Glad you enjoy my little site.

Anonymous said...

The nutmeg grater is a thing of beauty, like those scales...wow.

Put pic of cake here 4 u http://eatingbrittany.blogspot.com/2008/01/gateau-breton.html

Didn't forget but family things happened.

Best wishes

C.

glamah16 said...

Samantha I have tagged you!
http://cococooks.blogspot.com/2008/02/i-have-been-tagged.html
Glamah

glamah16 said...

I forgot to post the rules!Sorry. Write 5 facts about yourself, tag 5 people, and link back to the person who tagged you.