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How To Make Cake

More information about the Nigerian Cake Ingredients

The flour to use for your Nigerian Cake
You MUST use plain flour for you to have success with the Nigerian Cake recipe detailed on this page. I do not know what using a self-rising flour will do to your cake if you use it. The problem with self-rising flour is that they never state the amount of the leavening agent (in this case, baking powder) they added to the flour. This is why I prefer plain flour so that I have more control over the amount of baking powder that I add to the cake recipe.
The butter to use for you Nigerian Cake
For those living in Nigeria, please use baking butter NOT margarine. You should be able to buy baking butter from any shop that sells bakery ingredients. For my US audience whose butter comes in sticks. I don't know the weight of 1 stick of butter. Maybe this is written on the wrapping so you can check it and then know how many sticks correspond to 1.1 lbs.
Please do not melt the butter. Bring it out from the fridge the day before you make your Nigerian cake. This way, it will be soft enough for creaming on the day you'll bake the cake.
Sugar
If you think your granulated sugar is too coarse, you can grind it with a dry mill (the one used for grinding egusi, ogbono, etc) before adding it to the butter for creaming. You only need to grind it a little bit to reduce the size of the grains of sugar. This reduces the creaming time.
Flavour
The job of the vanilla extract is just to add a vanilla flavour to the cake. If you want another flavour such as butterscotch (used in wedding cakes) etc, please use it to replace the vanilla flavour and add it when I add the vanilla flavour.
Dry Fruits
If you want to add dry fruits such as raisins, please soak these in brandy for at least 1 week (up to 1 month for Nigerian wedding cakes) before adding it to your cake. This is so that the fruits will not make the cake go bad or taste funny after some time especially for Nigerian Wedding cakes which people like to keep for a longer time.
Brandy
The brandy is a preservative for the cake. With all those eggs in the cake, it can go bad before the event if you don't add brandy or any other cake preservative to it. Here, I am talking about if you will place the cake on the counter for a few days while decorating it (especially for wedding cakes). But if you are making a cake that you will throw into your freezer as soon as it has cooled down, then no need for the brandy.
But please do not go overboard with the brandy. You don't want people to feel tipsy after eating your cake.

Before you make the Nigerian Cake

  1. Make sure that all the utensils and appliances you will use for the cake are clean and dry.
  2. Check, check and check that you have all the ingredients you will need to bake the cake.
  3. Print out the Nigerian cake recipe and keep it close by. For those who prefer using the video, bring your laptop close enough. LOL
  4. Everything ready? Let's go!

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