Zimbabwe Candy Cakes

Candy cakes are usually big and dense; these have been modified a little.

¾ cup very warm water or milk

1 tsp sugar

2 tsp traditional yeast (1 package)

2½  cups flour

¾ teaspoon salt

¾ cup sugar

1 large egg

2 tsp vanilla extract

¼  cup melted butter, slightly cooled

Icing:

1 cup icing sugar

1-2 Tbsp water

½ tsp vanilla

2 drops red food coloring

 

  1. Combine the water (or milk) and teaspoon of sugar. Sprinkle the yeast on top and allow to sit undisturbed, about 15 minutes.
  2. In a separate bowl, combine the flour, salt and ¾ cup sugar. Add in the yeast mixture and stir well.
  3. In a small bowl, beat the egg. Add the vanilla and melted butter.  Add this to the flour-yeast mixture and stir well.  Cover and let rise in a warm place for one hour.
  4. Divide the batter evenly among the 12 cups of a greased muffin tin. Preheat the oven to 350F while letting the cakes rise a second time, for about 20 minutes. Bake until puffed and golden about 25 to 30 minutes.
  5. Make the icing: Whisk the icing sugar with enough water to make icing. Add the vanilla and food coloring and stir well.
  6. Let the cakes cool and drizzle with icing.

Thank you to Nancy Weir, WICC office administrator, for testing the recipe, and sharing the delicious outcomes with family and church members.

 


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