How To make Chocolate Teacake
2 1/4 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
6 tb Cocoa powder
2 oz Butter
1/2 ts Vanilla extract
1/2 c Sugar
1 Egg
1 c Buttermilk
2 oz Currants; plumped in
- warm water and drained 2 oz Chopped pecans
PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking soda, salt and cocoa. Cream the butter, add the vanilla and sugar, beat until light, about 5 minutes. Add the egg. Add the dry ingredients in three additions, alternating with the buttermilk. Do not over mix. Stir in the currants and nuts. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and cool on a rack.
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Ingredients :
Oil - 1/4 Cup ( 50 ml )
Egg- 2
Powdered Sugar - 2/3 Cup ( 100 gm )
Flour - 1+1/4 Cup ( 160 gm )
Baking powder 1/2 Tsp
Baking Soda 1/4 Tsp
Pinch Of Salt
Cocoa powder 1/4 Cup ( 35 gm )
Vanilla Essence - 1 Tsp
Milk - 3/8 Cup ( 75 ml )
ChocoChips 1 Tbsp
Almond Slice - 1 Tbsp
**1 Cup = 240 ml
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1 EGG CHOCOLATE TEATIME FRUIT CAKE | TEA TIME FRUIT CAKE RECIPE | SOFT & SPONGE CHOCOLATE CAKE
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1 EGG CHOCOLATE TEATIME FRUIT CAKE | TEA TIME FRUIT CAKE RECIPE | SOFT & SPONGE CHOCOLATE CAKE
INGREDIENTS & PROCESS:
1 EGG
BEAT FOR 1 MIN.
¾ CUP POWDER SUGAR
½ TSPN VANILLA ESSENCE
MIX WELL
¼ CUP OIL
¾ CUP FLOUR
¼ CUP COCOA POWDER
1 TSPN BAKING POWDER
1/8 TSPN BAKING SODA
SIEVE
¼ CUP MILK (POUR GRADUALLY)
1 TBSP ALMOND
1 TBSP PICHTACHIO
1 TBSP CASHEW NUT
MIX WITH BATTER
8 INCH MOULD
GREASE OIL IN A MOULD
ADD BAKING PAPER
POUR THE BATTER
SPREAD CHOPPED NUTS
PLACE A PAN & WIRE STAND
PRE-HEAT 5-7 MIN.
PLACE THE MOULD
COOK IN LOW MEDIUM HEAT FOR 35-40 MIN.
FOR OVEN: BAKE IT IN 180
PRE-HEAT OVEN FOR 35-40 MIN.
REMOVE FROM THE MOULD
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