Bybron, this one is for you. I appreciate all your feedback. Also, this cake of all the cakes I made, used to be Eddy’s favourite. I’m sure he now has new favorites since he has his jaber who loves to experiment and learn. So just add this to the list.
When kina Eddy would come for an elders meeting, this was usually the cake they got. First, because it’s kind of easy to make. And then it’s not such a light cake — it could kill the hunger pangs for a while.
My first tip is to use the blender to mix the margarine, sugar, and eggs. Blend it for up to 5 minutes until it is maji-maji (liquid). However, don’t overdo it. If you blend it for too long, it will have too much air and then the cake will collapse when it is out of the oven. So 5 minutes.
Having the blender on for this long is loud and annoying but, go on with your other shuguliz —clean up , grease the tin etc.
Last week, I made this cake in a normal round tin instead of the one below with the thing in the middle (tube tin). Don’t do it. I’ve made the mistakes so that you wouldn’t have to. Use a tube tin or loaf pans. I bought my tube tin in Toi. It’s actually one of my favourite baking tins. I’ve heard the silicone tube tins aren’t that good by the way.
One more thing. When checking if the cake is done, gently close the oven door so as not to let the hot air out. Since the cake has a lot of air in it — from the blending plus the baking powder — if it doesn’t cook properly it will collapse.
Please try it and let me know how it turns out.
- 1 cup margarine
- 1 cup sugar
- 5 eggs
- 2 teaspoons vanilla essence
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup raisins and sultanas for a fruit cake (optional)
Heat the oven to 160°C or 350°F. Grease and flour cake pan(s).
Mix 1 cup margarine, 1 cup sugar, 5 eggs and 2 teaspoons vanilla in the blender. Start on low and increase to high speed for about 5 minutes.
Pour the wet mixture into a large bowl and mix in until combined: 2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt.
Next pour in 1 cup of milk and mix. And finally add 1 cup of flour and mix until just smooth.
Pour the batter into the greased tube tin or into 2 greased loaf pans. Bake the cake about 1 hour for loaf pans, 15 minutes longer for tube tin. After about 30-40 minutes, rotate the cake. It is ready when a toothpick inserted in the centre comes out clean. Cool for 20 minutes before removing from the pan(s).