How to make Nigerian Cake | Flo Chinyere

Nigerian food is yummy! See more Nigerian recipes: http://bit.ly/NigerianRecipes See more information about this recipe by clicking "Show More" below.

More info and tips here: http://www.allnigerianrecipes.....com/cakes/nigerian-c
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My mixer is made by SilverCrest.

Ingredients & Measurements
• 500g/1.1 lbs Plain Flour
• 12 Medium Eggs
• 500g/1.1 lbs Butter (not margarine)
• 400g/0.88 lbs Granulated Sugar
• 3 teaspoons of Baking Powder
• 3 tablespoons of Vanilla Extract
• Half cup of Brandy (optional, see No. 5 below)

Tips for Baking Nigerian Cake
1. Bring out the butter from the fridge a day before you bake the cake so that it will be soft enough for creaming. Do NOT melt it in the microwave.

2. Do not cream the butter non-stop for 1 hour. Follow the instructions in your mixer's user manual. For me, I had to stop the mixer every 10 minutes per my mixer's specifications, allow the mixer to rest, then continue.

3. Once you add the flour to the cake mix, "fold" in one direction to avoid trapping air bubbles in the cake mix. This is so that your cake will not have holes in it when done.

4. When checking the cake by pressing your palm on it, the cake should spring back once you take off your palm. There should be no impression of your fingers left on the cake.

5. The brandy helps preserve your cake between the baking time and the usage time. This is especially the case for wedding/birthday cakes which you may bake about a week to the celebration. But if you are baking a cake that you will put in the freezer once it is cold, then the brandy is not necessary. I do not know any alternatives for brandy.

6. If you'll add dry fruits (raisins etc) to your cake, soak them in brandy for at least a week (up to 1 month for wedding cakes) before adding them to your cake. This is so they will not make your cake taste funny after sometime.