Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup brem (Indonesian rice wine)
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the brem, and mix until just combined.
6. Fold in the raisins and chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Saturated fat: 7g
- Cholesterol: 85mg
- Sodium: 280mg
- Total carbohydrate: 48g
- Dietary fiber: 2g
- Sugars: 26g
- Protein: 6g
Substitutions for ingredients:
- Brem can be substituted with white wine or apple juice.
Variations:
- Add 1/2 cup shredded coconut to the batter for a tropical twist.
- Replace the raisins with dried cranberries or chopped dates.
- Use pecans or almonds instead of walnuts.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- To prevent the raisins from sinking to the bottom of the cake, toss them in a little flour before adding them to the batter.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Sprinkle chopped walnuts or raisins on top of the cake.
- Top the cake with fresh berries or sliced fruit.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding a little more brem or apple juice to the batter.
- If the cake is too moist, bake it for a few more minutes or reduce the amount of brem or apple juice in the batter.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before and after handling food.
Food history:
- Brem is a traditional Indonesian rice wine made from fermented glutinous rice. It is often used in cooking and baking.
Flavor profiles:
- This cake has a sweet and spicy flavor, with hints of cinnamon, nutmeg, and cloves.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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