The original influence for this cake is the Five Finger Cake from Chantelle at Fat Mum Slim. It can be found here. I didn’t have any success with it, unfortunately. It’s supposed to be the easiest cake ever! How did I fail at that? My cake didn’t rise and, although tasty, was very dense.
I didn’t want to give up as I loved the flavour of that cake. So, I made it again, increasing the quantity to 1 1/2 times for most ingredients and adding eggs and butter. It turned out really well and was very delicious spread with butter.
I guess I just can’t make a simple basic recipe! Looks like I need to complicate things in order for them to be successful. As you can see, I did reduce the coconut because it absorbs a lot of liquid. So, milk was also reduced, in part due to eggs being added.
- ¾ cup rapadura sugar (or use raw castor or plain white sugar)
- 2 eggs
- 1½ cups SR flour
- 1 cup sultanas
- 1 cup coconut
- ¾ cup chopped walnuts
- ½ cup milk
- 60g butter, melted
- Preheat oven to 170C FF or 180 non FF.
- Grease and line a 20 x 20cm square cake tin.
- Whisk eggs and sugar together in a small bowl to help dissolve the sugar.
- Mix sultanas and walnuts with flour in a bowl.
- Add melted butter, milk and egg mixture to the flour mixture and stir gently until just mixed together.
- Pour into prepared tin and bake for around 35 to 40 minutes.
- Serve spread with butter - real butter, please!
Please note: I left out the coconut when I originally published this recipe on Oct 5th, 2015. Please amend your recipe if you printed it between then and today, Oct 13th, 2015.