Thank you for checking out Food to Cherish on RU-vid!
I am Sneha Ann, the one behind the scenes. Cooking is my favorite thing to do. I like people who love to eat. I never leave a chance to try different cuisines.
Whenever I cook I make sure that I really don’t miss out the main ingredients, i.e., LOVE & PRAYER.
Hi...I tried this cake last week and it had come out light and spongy..it was nice but not what I was going for. I tried it again today and it came out amazingly and it was the texture shown here so anyone looking to try I give it a thumbs up. Thank you for the recipe 😊
I baked this yesterday evening. Turned out really very tasty moist fluffy. The dates all settled at the base plz suggest how to avoid this. Thanks for the recipe. God bless You.
Hii meine ye cake banaya cooker mein testy hua magar Bake barabar nahi hua side se bake hua or beach mein gila rahe gay or uske sides hai na o to rabar jaise ban gaye aisa q meine isme kya galti ki
@@foodtocherish4862 lol thanks, that makes more sense. It was midnight and I was half asleep when I saw this for the first time. I like the cooking down the pineapple first, it makes so much sense.
INGREDIENTS 1 cup + 1 tbs plain flour(130g) 2 tsps baking powder 1/4 tsp cinnamon powder 1/8 tsp ginger powder 1/8 tsp nutmeg powder 3 cloves 3/4 cup - 1 cup sugar(200g) 3/4 cup vegetable oil 2 eggs 1/4 tsp salt 1 cup grated carrot, squeezed (140g) 3/4 cup chopped dates(90g) 1/4 cup chopped cashews(30g) 1 tsp vanilla essence For the caramel---- 1/2 cup sugar(100g) 1/4 cup + 1 tbs water METHOD For preparing caramel syrup------- Take 1/2 cup of sugar in a saucepan. Add 1 tbs water. Heat on high until sugar is dissolved. Reduce the heat to medium and stir occasionally until it turns dark golden in colour (approx., 4-5 mins). Do not wait for long as it turn bitter. Remove from heat and add 1/4 cup water. Care should be taken as it might splash (so maintain a safe distance). Stir well and allow to cool down. For the cake batter------ Grind 3 cloves along with 1 cup sugar into powder consistency. Transfer to a large bowl. Add 3/4 cup vegetable oil, 2 eggs and 1/4 tsp salt. Whisk until well combined. Sieve in 1 cup of flour, 2 tsps baking powder, 1/8 tsp(approx., 2 pinches) of ginger powder, 1/8 tsp nutmeg powder and 1/4 tsp cinnamon powder. Whisk until combined. Add the prepared caramel syrup and 1 tsp vanilla essence. Mix well. In a separate bowl, take 3/4 cup chopped dates, 1/4 cup chopped cashews and 1 tbs plain flour. Mix until the dates and cashews are coated with the flour. Add this to the cake batter along with 1 cup of grated carrot. ( Squeeze out the excess water from carrot before adding). Gently fold the batter. Transfer to a lined and greased cake tin and bake in a preheated oven at 180°C (approx 355°F) for 45-50 mins or until the skewer inserted comes out clean. **Place an aluminium foil on top to avoid browning on top. I usually place aluminium foil at 30 mins of baking.
This cake is fabulous. It is soft and full of flavour. I did not add cloves nor nutmeg. I used one teaspoon of cinnamon powder, 1 teaspoon of fresh grated ginger, a quarter cup of chopped dates and a quarter cup of sultanas. Thanks for the recipe, it is one of my favourites now. God bless ❤
