Although this recipe was published in 'The Guardian', those of you who have seen the previous post will know that I have the wonderful book from Dan Lepard so I actually used that one. I also cooked it in a round thin in the shape of an 'O' as Dan suggested. I think that this helped as the cake cooked more quickly than if it was a traditional round cake. The moisture in the cake might have made it sink.
Please don't expect this to be a pretty cake but, what it lacks in looks it makes up for in taste. I think that you will see that the cake is very moist. It could be the pineapple that is cooked in the mixture or the copious amounts of rum that were included in the ingredients and poured over it after cooking. Who cares really as the result was mouthwatering.
I did have to make some changes, not because I thought that the recipe needed it, but because I was missing a few ingredients and so I substituted, almonds for brazil nuts, raisins for dates and mixed spice for the spices. otherwise it was exactly as published and I must say, delicious. You will not regret making this cake. Your only regret will be in eating the last slice.
Please don't expect this to be a pretty cake but, what it lacks in looks it makes up for in taste. I think that you will see that the cake is very moist. It could be the pineapple that is cooked in the mixture or the copious amounts of rum that were included in the ingredients and poured over it after cooking. Who cares really as the result was mouthwatering.
I did have to make some changes, not because I thought that the recipe needed it, but because I was missing a few ingredients and so I substituted, almonds for brazil nuts, raisins for dates and mixed spice for the spices. otherwise it was exactly as published and I must say, delicious. You will not regret making this cake. Your only regret will be in eating the last slice.
Recipe can be found here at the Guardian
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