1 cup of butter
2 cups of sugar
4 eggs
1/2 cup of Karo blue label syrup
4 cups of all-purpose flour
2 tablespoons of ground cinnamon
1 grated nutmeg
1 teaspoon of finely chopped ginger (ground and sifted)
1 1/2 cups of milk
1 tablespoon of active dry yeast
One pinch of salt
Fillings and toppings:
1 cup of butter
2 cups of sugar
5 tablespoons of Nescafe syrup
1 teaspoon of vanilla extract
1/2 cup of strong brewed coffee (or a bit more to not make the dough too soft).
1 cup of butter
2 cups of sugar
4 eggs
1/2 cup of Karo blue label syrup
4 cups of all-purpose flour
2 tablespoons of ground cinnamon
1 grated nutmeg
1 teaspoon of finely chopped ginger (ground and sifted)
1 1/2 cups of milk
1 tablespoon of active dry yeast
One pinch of salt
Fillings and toppings:
1 cup of butter
2 cups of sugar
5 tablespoons of Nescafe syrup
1 teaspoon of vanilla extract
1/2 cup of strong brewed coffee (or a bit more to not make the dough too soft).
Beat the butter with the sugar until it forms a cream
Add the eggs, beat a little and then add the syrup, beating again
Next, add the flour, cinnamon, yeast, salt, ginger, and nutmeg (all sifted)
A little at a time, add the milk and mix with the dough
Bake in a greased and floured cake pan
Fillings and toppings:
Cut the cake in half if it was baked in a rectangular pan and fill it with a bit of cream, whose recipe is above
On one side, cut into pieces enough candied fruit (1/2 kg of raisins, apricots, chestnuts, and Brazil nuts, etc.)
Also place some of this fruit on top of the cream and cover with the other half of the cake
Cover the whole cake with the remaining cream and decorate with the rest of the fruit
If the cream becomes too soft, you can put it in the refrigerator, like the cake after it's done (if preferred).
