Allahabadi Spiced Cake This ghee-laden “wonder cake” pays homage to a cherished regional and community classic that has travelled across generations. Serves 10-12 Ingredients (8-inch round or 9×5 loaf) Dry Mix All-purpose flour | 200 g Baking powder | 1½ teaspoon Salt | ¼ teaspoon Ground cinnamon | 1 teaspoon Ground nutmeg | ½ teaspoon Ground cloves | ¼ teaspoon Ground ginger (saunth) | ½ teaspoon Fruit & Nuts All-purpose flour | 200 g Raisins (mixed black + golden) | 120 g Chopped dates | 60 g Chopped candied peel | 50 g (or 50 g petha), finely chopped Chopped almonds or cashews | 60 g Rum, brandy or orange juice | 80 ml (for soaking) Wet Mix Ghee | 150 g (soft, not melted) Castor sugar | 150 g Eggs | 3 large (room temperature) Vanilla extract | 1½ tsp Warm milk | 40–50 ml (only if needed to loosen batter) Method 1. In a bowl, combine the raisins, dates, candied peel or petha, and chopped nuts with the rum, brandy, or View the recipe video here! 24 DECEMBER 2025 • FRESH.DAILYPIONEER.COM orange juice. Mix well, cover, and let it sit overnight (or at least 3–4 hours). 2. Preheat the oven to 160°C (fan 150°C). Line your baking tin. In a large bowl, whisk together the flour, baking powder, salt, and all the ground spices until evenly combined. 3. In another bowl, beat the ghee and castor sugar for 3–4 minutes until pale, creamy, and soft. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. 4. Gently fold the dry mix into the creamed mixture, working slowly to maintain the batter’s lightness. Toss 1–2 tbsp of the flour into the soaked fruits, then fold them into the batter. If the mixture feels stiff, loosen it with warm milk a little at a time. 5. Spoon the batter into the lined tin and smooth the top. Bake for 70–85 minutes, checking every 10 minutes from the 65-minute mark. The cake is ready when a skewer comes out with a few moist crumbs. 6. Let the cake cool completely in the tin. Additional Tips * Brush with a little warm honey or rum once cooled. * Rest 24 hours for the best flavour. Recipe by Ann Dias
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