About this recipe:This recipe comes from my gran. It's quite a simple boiled cake recipe, studded with nuts and raisins. Instead of raisins, you can use currants or sultanas, or a mix. Likewise, pecans or hazelnuts can be used instead of walnuts.
1 teaspoon ground nutmeg
400g caster sugar
1 teaspoon salt
4 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cloves
300g sultanas or raisins
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
240g chopped walnuts
500g plain flour
2 teaspoons bicarbonate of soda
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 170 C / Gas 3. Lightly grease and flour one 20x30cm baking tin.
Combine water, sugar, margarine, salt, cocoa, raisins and spices in a saucepan. Bring to the boil, and continue to boil for 3 minutes. Remove from heat. Stir in vanilla and nuts.
Combine flour and bicarb. Stir into boiled mixture, and thoroughly mix. Pour into prepared tin, and spread evenly.
Bake for 50 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool before serving.
I was clearing out my baking drawer and this was the perfect recipe to use up all those open packets. I used a combination of walnuts, hazel nuts, cashew nuts. I found it only needed 40 minutes and as for cooling before serving, it was delicious warm - well I had to test it! Will definitely make this again, thanks for sharing it. - 16 Mar 2015
Didn't have the right shaped tin so made it with a standard round tin with a deep grease proof paper cuff - good thing I did or it would have overflowed. Also took about an hour and a half to cook. Used a mixture of walnuts and macadamia nuts and added some glacé cherries. Delicious and stayed beautifully moist. - 27 Jun 2016