Cookbook | Ingredients | Recipes
This Nigerian cake recipe is a variation of pound cake. It is usually used for celebrating birthdays, anniversaries and marriages.
- Dried fruit
- Granulated sugar
- Plain flour
- Baking powder
- Wooden spatula
- Cake pan
- Soak the dried fruit in brandy until plump.
- Cream the butter and sugar in a mixing bowl until light and fluffy.
- Crack the eggs in a bowl, and whisk them until well-combined. When the butter has finished creaming, add the eggs and stir until completely combined.
- Add the vanilla extract, and/or any other flavoring. Utilizing a spatula, thoroughly combine.
- Incorporate the soaked dried fruit and brandy.
- Preheat the oven to 150°C or 300°F.
- Mix the flour and baking powder thoroughly, and pass them through a sieve or sifter. Gradually mix this into the batter, stirring in one direction to get the air moving.
- Butter a baking pan, and dust with flour to prevent sticking of the cake.
- Pour the batter into the cake pan. To level the mixture, gently tap the pan several times on your work surface.
- Place the cake in the preheated oven, and bake until the cake has risen and a skewer/knife inserted into the center comes out clean.
- Remove the cake from the oven and leave to cool for 5 minutes.
- Unmold the cake and let it cool completely to room temperature.
- Decorate the cake as desired, or store in a freezer long-term.