Greased & floured tin (approx. 9” x 13” or 2 layer pans)
Oven: 180C or 350 F – anything from 25 mins to 50 mins – depending on your oven.*
You’ll need to test your cake with a skewer - if the top is more done than the inside, put a sheet of foil over the top, until cooked through.
1.1/2 cups of Demerara sugar
½ cup of sunflower oil
2 lightly beaten eggs
½ cup of sour milk or buttermilk (or regular milk with a little lemon juice added to sour it)
1 tsp. vanilla extract
1 cup of boiling water
Scant ½ cup of good cocoa powder (sieved)
2.1/2 cups of SR Flour + 1 tsp of Baking Pdr., (sifted together)
Pinch of salt
1 cup of raisins, dusted with flour before adding to cake mix.
Using an electric beater, beat the first 3 ingredients together until thick and creamy.
+ Sour Milk (or alternative)
In separate jug, pour the boiling water over the cocoa powder and stir until slightly thickened
Add to the cake mixture with the vanilla.
Add flour, baking powder, salt.
Mix in well, don’t beat it too much – it’s better mixed well together by hand.
Stir in your dried fruit.
Pour into your prepared cake tin and bake *
When almost cooled, pierce cake with a skewer and gently pour your wine over.
Leave to cool completely – but it’s also nice warm (with cream)!
If you make this in two baking tins – a good filling would be whipped double cream and cherries in kirsch ………. shades of Black Forest Gateau!
Added Chopped Nuts
- My husband likes his cakes plain, but you could top it with either your own icing recipe, or some of the chocolate icing from my Definitive Chocolate Cake recipe.