Christmas is coming, but it can be quite difficult and time consuming to make a full traditional Christmas cake. So this year I wondered how on earth I was going to make one. I checked my ingredients and found that I had enough to make a bare cupboard cake.
The bare cupboard cake originates from rationing in the war. As eggs were only one per family, this recipe relies on water and flour to bind the cake together. This cake also uses spices that are associated with Christmas. This cake is vegan.
200g caster sugar
2 tablespoons of oil
175g of raisins
1/2 teaspoon of salt
1/2 teaspoon of allspice (ground)
1/2 teaspoon of nutmeg (ground)
1/2 teaspoon of cinnamon (ground)
350ml of water
250g plain flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
For the festive spirit you can add some dashes of brandy or rum.
1) Preheat oven to gas mark 4 / 180 C and grease a 20cm tin.
2) Combine sugar, oil, water, cinnamon, nutmeg, allspice, salt, and raisins. Bring to the boil and continue boiling for 5 minutes. Remove from the heat and allow to cool.
3) Sift the flour, baking powder, and bicarbonate of soda together, and add the the liquid. Mix together until nearly combined. Tip the mix into the tin and bake for 20 minutes in an oven.
If you have a toaster oven, then you will need to cover the cake with tin foil and bake for 20 minutes, and then remove the foil and bake for a further 30-35 minutes. Check its cooked in the middle by using either a plastic chopstick or skewer.
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