- 1and 1/2 cups Woolworths Cake Wheat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Bicarbonate of Soda
- 1/4 teaspoon Sea salt
- 1 teaspoon Cardamom (Elachie) Powder
- 2 tablespoons Cinnamon Powder
- 1 cup Woolworth Muscavado Molasses Sugar
- 1 cup Woolworths Fruit Cake Mix
- 1/2 cup Woolworths Thompsons Seedless Raisins
- 1/2 cup Sunflower Oil
- 1/4 cup Butter (Melted)
- 2 Large Free Range
- 2 teaspoons Vanilla Essence
- 1 cup Fresh Milk
- 2 Woolworths Rooibos Teabags
Fruit Mix Preparation:
Immerse the 2 rooibos teabags into a pot and add about a cup of boiling water. Bring to the boil until the tea is a strong reddish brown colour. Now add the fruit cake mix, raisins and muscavado sugar into the hot tea, and allow to soak for about half and hour. Take tea and fruit mixture of the stove, set aside and allow to cool.
Cake Batter Preparation:
Sift all dry ingredients into a large bowl, including cardamon and cinnamon powder. Whisk dry ingredients until all are fully integrated into each other. Beat the eggs in a separate bowl, adding the milk, oil, vanilla essence and melted butter. Ensure that the melted butter is at a tepid temperature before adding to the rest of the wet ingredients. Mix all the wet ingredients together well. Now add the cooled fruit cake mixture to the wet ingredients and mix gently together until all the fruit is absorbed into the mixture. Now slowly add the dry ingredients flour mixture a little at time. Using a large wooden spoon very gently fold your batter until all the ingredients are full integrated. Do not over stir your batter. Pour batter gently into a glass baking dish lined with parchment paper. Tap baking dish gently unto a hard kitchen surface to release any air bubbles before placing into the hot oven.
Preheat oven to 180 degrees celsius.
Bake for 1 hour until fully cooked.
Using a wooden skewer check to determine if the cake fully cooked.
Cool properly before slicing.
Delicious served with fresh custard or a dollop of heavy cream.