Amazing Spice Cake With Candied Watermelon Rind
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 12
Adapted from Canning For a New Generation by Liana Krissoff, I made ginger-infused Candied Watermelon Rind and used it in place of candied ginger. A bucket of spices add extra perfume and flavour!
Ingredients
- 1 ½ cups flour shopping list
- 1 cup spelt flour shopping list
- ½ tbsp baking soda shopping list
- 1 tsp mild mustard powder shopping list
- 1 tsp hot mustard powder shopping list
- 1 tsp ground ginger shopping list
- ½ tsp cinnamon shopping list
- ¼ tsp cardamom shopping list
- ¼ tsp cloves shopping list
- ¼ tsp allspice shopping list
- ¼ tsp salt shopping list
- ½ cup butter or margarine, softened shopping list
- ⅓ cup sugar shopping list
- 1 egg shopping list
- 1 tbsp vanilla shopping list
- 1 tsp fresh-grated ginger shopping list
- 1 cup molasses shopping list
- 1 cup hot black tea shopping list
- ½ cup watermelon-rind.html">Candied Watermelon Rind (I made a batch with minced fresh ginger as the flavouring instead of the cardamom, vanilla, cinnamon and szechuan peppercorns) shopping list
How to make it
- Heat the oven to 350F and grease a 9” pan (I suggest lining with parchment as well).
- Whisk together the flours, baking soda, mustard powders, ginger, cinnamon, cardamom, cloves, allspice and salt. Set aside.
- Cream butter and sugar. Add egg, vanilla and fresh ginger, beating well.
- Beat in half the dry mixture, then the molasses and tea, followed by the remaining dry ingredients.
- Fold in the Candied Watermelon Rind.
- Bake 30-35 minutes. Cool completely in the pan.
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