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1
Preheat oven to 180C (350 F).
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2
In a bowl, mix flour, sugar and allspice.
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3
Add in egg and buttermilk, mix well with an electric mixer.
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4
Mix till the batter is creamy, with small air bubbles.
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5
Carefully mix in the raisin/nut/ginger/apricot/peel mix.
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6
Do not stir too long!
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7
Put the batter in a (24 cm) rectangular cake dish (grease it first to make things easier after baking ;)
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Bake for 1 hour till done (do the knitting-needle test!)
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and golden brown/dark brown.
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10
Take the cake from the dish, leave to cold for 10-15 min.
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After which, wrap the cake in a plastic bag or possibly in a piece of aluminium/aluminum foil and let cold completely.
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The last step is essential!
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13
If you leave the cake to cold 'in open air' it will get dry: it should be moist and sticky.
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14
Cut in thin slices; this recipe has 15 servings (!).
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15
Throw away the first and last piece if you do not like the tough texture.
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16
Great in winter with warm cocoa...
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17
Here in the Netherlands, we have two types of allspice.
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One is for making gingerbread as above, the other is for making 'speculaas'.
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I'm not really sure that one is for sale outside our country, but the main ingredient is cinnamon for both, so it should not make too much of a difference.
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20
/CAKES
