INGREDIENTS
- – 250 g of butter.
- – 250 g of black sugar.
- – Eggs 4 items.
- – 300 g of blonde and black raisins.
- – 100 g of plums.
- – 200 g of walnuts.
- – 150 g of polished fruit.
- – 1/2 to 1 glass of Cognac.
- – ½ lemon zest.
- – 1 tbsp cinnamon powder.
- – 1/2 tbsp ginger powder.
- – 1/2 tbsp of powdered cloves.
- – ½ Nutmeg powder.
- – 30 g of bitter cacao.
- – 1/2 teaspoon of sodium bicarbonate.
- – 1 tbsp baking powder.
- – 1 tbsp of salt.
- – 400 g of 000 flour.
- – 1 tbsp of honey.
Spectacular WELSH CAKE In case you really feel like getting ready this scrumptious cake, right here we go away you all of the steps .
PROCEDURE:
1. Macerate the raisins and plums with the cognac for 48 hours.
2. Beat the butter (ointment) with the black sugar till the sugar crystals dissolve (CREAM WELL).
3. Add the eggs one after the other till properly built-in.
4. Add the raisins and macerated small prunes (in the event that they haven’t absorbed all of the cognac, don’t add it to the preparation, simply the raisins). Add the walnuts in giant items and the polished fruit. Combine with rubber spatula.
5. Add the lemon zest and honey.
6. In a separate bowl, sift and blend flour, cinnamon, cloves, ginger, nutmeg, cocoa, baking soda, baking powder and salt.
7. Sift all of the dry elements once more, little by little, over the combination whereas incorporating it with a rubber spatula. The combination is pasty and considerably heavy; if it is extremely dry, add 100 cc of milk.
8. Pour right into a 26 cm diameter mildew, buttered and with a double layer of buttered parchment paper.
9. Prepare dinner in a low oven (160ºc) for 1 hour and a half or so.
10. Take away from the oven, unmold, let cool on a rack and retailer by wrapping in parchment paper or cellophane after which in an hermetic container in a cool, darkish place.
