Table of Contents
A slice of Evelyn’s Kentish cake. Photo source: Judith Salecich 2016. Cream butter (or margarine) and sugar. Add the beaten eggs and mix well. Add the vanilla essence and coconut essence. Fold in the sifted cocoa and coconut. Add the milk and sifted flour and mix well. Fold the nuts, cherries and sultanas into the mixture.
Place flour, baking soda, salt and spices in a large bowl and whisk to combine. Whisk oil and sugar in a bowl, then whisk in eggs and vanilla. Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts). Pour into cake pan. Sprinkle over almonds.
Whisk oil and sugar in a bowl, then whisk in eggs and vanilla. Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts). Pour into cake pan. Sprinkle over almonds. Bake for 50 minutes – 1 hr. Check at 50 minutes – it is cooked when a skewer inserted into the centre comes out clean.
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