Wholewheat Spice Cake

Well, I’m still busy with re-posting some of my posts from the past year (thank you for your patience!).  

Here’s one of my favourite recipes – a lovely spicy, fruity and even healthy cake/pudding!  This recipe is also very easy, and versatile, as it makes a good winter pudding with custard, or a delicious cake with whipped cream.

Whole-wheat Spice Cake

Cake:

110 grs whole-wheat flour

85 grs cake flour

7 ml baking powder

5 mls mixed spice

2 mls cinnamon

1 ml ginger

85 grs butter

150 grs dark brown sugar

150 grs mixed dried fruit

50 grs cherries, halved

55 grs chopped nuts (I used pecans)

1 egg

150 mls milk

2 mls bicarbonate of soda

• mix the dry ingredients, rub in the butter (this is quicker in a processor)
• add the sugar fruit and nuts (but don’t do this step in the processor!)
• mix the egg, milk and bicarb well,  stir into the cake mixture thoroughly
• pour into a greased cake tin
• bake at 180°C for about 35 minutes
• Pierce with a skewer or fork before pouring over the sauce

Sauce:

50 mls syrup

50 grs butter

15 mls lemon juice

1 Tbsp chopped nuts (optional) to decorate

• melt the syrup and butter, add the lemon juice
• spoon over the pudding, sprinkle with nuts
• serve warm with whipped cream, ice cream or custard