Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1/2 cup Bengal currants
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat 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 milk, until everything is well combined.
6. Fold in the Bengal currants.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 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 before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 33g
Protein: 3g
Substitutions for ingredients:
- Bengal currants can be substituted with raisins or dried cranberries.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top the cake with a cream cheese frosting.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Do not overmix the batter once the flour is added.
- Soak the Bengal currants in warm water for 10 minutes before adding them to the batter to plump them up.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or top it with whipped cream.
Garnishes:
Sprinkle chopped nuts or Bengal currants on top of the cake.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit, such as berries or sliced apples, make a great side dish for this cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Bengal currants are a type of dried fruit that originated in India. They are smaller and sweeter than regular currants and are often used in Indian desserts.
Flavor profiles:
This cake has a warm and spicy flavor from the cinnamon, ginger, nutmeg, and cloves. The Bengal currants add a sweet and fruity flavor.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with tea or coffee.
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Region: Indian