Ingredients
- 230 g unsalted butter at room temperature + a bit more to butter up the pan
- Zest of 2 oranges
- 340 g brown sugar
- 5 tsp ground ginger
- 4 tsp ground cinnamon
- 1 tsp ground cloves
- 60 g vegetable oil
- 4 eggs
- 4 tbsp honey
- 1 tsp vanilla extract or vanilla essence
- 240 ml milk
- 420 g all-purpose flour + extra to flour the pan
- 2 tsp baking powder
- 2 tsp salt
- 100 g walnuts toasted in a preheated oven at 180°C / 350°F for 3-5min and then chopped
- 50 g golden raisins
- 50 g raisins
Instructions
- Beat the butter with the oil, brown sugar, orange zest, ginger, cinnamon and cloves. You can also do this with a whisk. Stop beating when the mix looks pale and creamy.
- Add the eggs, honey and vanilla extract and beat once again until it comes together and looks creamy. Remember that if you're using a stand mixer, you need to stop every once in a while to scrape down the sides and bottom with a spatula.
- Add the milk and mix. You'll see that the mix splits, but it will come together when the flour is added.
- Add the flour, baking powder, salt and beat again but only until it comes together.
- Add the walnuts and raisins using a spatula.
- Butter up the pan carefully, making sure all of the interior of the pan is covered, but also avoid having a thick layer. Then, add a couple of tablespoons of flour and rotate the pan to cover it. Turn over the pan and tap it to remove the excess of flour.
- Fill the pan with batter and bake the cake in a preheated oven at 180°C / 350°F for 50min - 1 hour or until you can insert a knife at the centre and it comes out clean.
- Unmould while still hot.
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