While I am done with my share of spiced cake for this season, I also plan to make a large traditional cake like the spiced dry fruit cake or the dundee cake or something. Until then when time is not on your side, this is something you can easily make to feel xMassy.
For BM 23, this week I am doing the christmas special theme, and it may be all cakes I am scared, but did I hear anyone complain about it yet?
2 cups Whole wheat flour (sieved and sifted several times)
2 tspn cornflour
3/4 cup castor sugar
1 cup Vegetable Oil/ Butter
1 tspn dry ginger powder
1 tbsp honey
a pinch of nutmeg powder
1 tspn baking powder
1 pinch of baking soda
1) Sift the wheat flour and corn flour together.
2) Measure 2 cups of this mixture now, discard the extra or set aside for your next batch
3) Add the baking soda and powder together and mix well using a fork
4) In a bowl, add the oil/ butter, eggs, sugar and beat them well using an electric beater or hand beater
5) Now add the honey, ginger, nutmeg and beat again.
6) Keep adding a tspn of flour and keep mixing until you have incorporated the entire portion.
7) Preheat the oven at 200c for 5-10 min
8) Drop the cake batter in cup cake liners
9) Put them in a muffin tray
10) Bake for 15-18 min or until they are done. If done in batches reduce the time or temperature for it.
11) Remove and let them cool on a wire rack.
12) Decorate with icing sugar or fondant flowers or eat as it is
NOTE: The fondant flowers were made by mixing colors in sugar paste, rolling them out, cutting in thin strips, lightly pressing the tips with a roller, and then rolling up the ribbons into flowers. The leaves were simply cut out from rolled out green flowers