Photo by Kate Blohm
Makes 8 to 10 servings
The details are vague on where this cake originates and, more specifically, how it got its name. It is traditionally a four-layer cake in which two layers are plain and the other two are laced with warming spices, raisins and nuts. But what makes it even more unique is the citrusy coconut icing distributed between the layers. The icing stops short of covering the sides, revealing the true beauty of this mysterious cake.
Cake
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup chopped currants or raisins
1 cup chopped pecans
1½ teaspoons cardamom
1½ teaspoons ground cloves
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 cup milk
Citrus Coconut Icing
2 cups sugar
¼ cup fresh squeezed lemon juice
1 tablespoon grated lemon zest
3½ cups grated coconut
2 tablespoons cornstarch
1 lemon, thinly sliced (optional)
Preheat oven to 350 F. Spray four 8-inch round cake pans with nonstick spray and line with parchment paper. In a medium bowl, combine flour, baking powder and salt. In another bowl, combine raisins, pecans, cardamom and cloves. Cream butter in the bowl of a stand mixer and then add sugar and mix well. Add eggs one at a time and beat well after each. Stir vanilla into the milk. Lower mixer speed and alternately add flour and milk, beating until just combined.
Divide half of the batter between two pans. Stir the raisins, pecans and spice mixture into the remaining batter, then divide this mixture between the remaining two pans. Bake for 20–25 minutes until the cake is golden brown and a cake tester comes out smooth. Cool in pans on wire racks for 10 minutes. Remove from pans, remove parchment paper and cool completely on racks, top side up.
For the icing, in a medium saucepan, bring 1 cup water to boil over medium heat. Stir in sugar, lemon juice, zest and coconut. Bring to a boil and lower heat slightly to maintain a gentle boil for 7 minutes, stirring occasionally. Mix cornstarch with ½ cup of water and stir into the pan. Let simmer for an additional 3 minutes, stirring until thickened. Remove from heat and place into a larger saucepan filled with water and ice to cool. Stir occasionally.
Place a plain layer, top side down, onto a cake plate and, using a skewer, poke holes into the cake to allow some of the icing to penetrate. Apply approximately one-fourth of the icing and spread just to the edge of the layer. Repeat the process with a spiced layer, then another plain layer, and finally the remaining spiced layer on top, top side up. If any icing remains, pour it over the top and let cascade down the sides.
Let cake stand for several hours; cover and refrigerate. Remove from refrigerator for an hour before serving. Garnish with lemon slices, if desired.
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