INGREDIENTS –
All Purpose Flour – 220g
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Caster / Powdered Sugar – 160g
Molasses – 20g
Or use 180g of Dark Brown Sugar replacing white sugar and Molasses.
Butter – 180g
Warm Milk – 120g
Vanilla Extract – 1 tsp
Walnut – 50g
Cinnamon Powder – 1 tsp
Clove Powder – 1/8th tsp
Star Anise Powder – 1/8th tsp
Nutmeg Powder – Pinch (1/16th tsp)
Dry Ginger Powder – 1 1/2 tsp
PROCEDURE –
Sift together All Purpose Flour, Ginger, Nutmeg, Star Anise, Clove, Cinnamon, Baking Soda and Baking Powder
Whip together Butter, Molasses and Sugar till light and Fluffy.
Mix together Warm Milk and Vanilla Extract.
Alternately add Dry and Wet ingredients into the butter mix and fold slowly until mixed together
Toast walnuts and give them a rough chop. Save some whole for the top.
Fold into the cake batter and pour on to a prepared 8″ Cake pan.
Top with whole walnuts and bake in a preheated oven at 160°C for 30-35 minutes. Keep an eye on it.
Bake till a skewer inserted comes out clean.
Cool it down a bit before cutting into it.
