The Kitchen Sink Cake


Last Christmas I was with my dad and sister when she mentioned that with our age now it is getting harder and harder to buy presents. So true, my dad is in his eighties and he has just about everything he has wanted except a tree that grows money instead of leaves, or is that my wish?  She thought it would be really nice if we  made things as gifts, they would come from the heart. I loved the idea. I started thinking of all the things I could make and just as soon sabotaged my ideas with what if they don’t like these things.

Her birthday was in the next month and I made her the Japanese Dredge (see Chicken in Japanese Dredge recipe). For my birthday she gave me Quick Bread in a Bottle, See recipe here  – – the cake was delicious and moist, but it would not take much to make it quite dry either.  I wondered if I could change it to make it luscious, and so came the idea of the Kitchen Sink it has just about everything but the kitchen sink lol.

The Kitchen Sink Cake

The Kitchen Sink 2a

  • 500 grams (1 lb) Self Raising Flour
  • 120 grams (4.2oz) Rolled Quick Oats
  • ¾ cup Brown sugar
  • ¾ cup Coffee Sugar (a large granular sugar)
  • ¾ teaspoon Cinnamon
  • 1 large Carrot, peeled and finely grated
  • 85 grams (2.9 oz) Butter
  • 4 eggs
  • 2 ½ cups Milk (room temperature) + 1 tablespoon White Vinegar (let stand 30 minutes)
  • 1 teaspoon Bicarbonate of Soda (Baking Soda)
  • ½ teaspoon Salt (Optional)
  • ¾ cup Milk Chocolate Chips
  • ¼ cup Flaked Almonds
  • ½ cup Currants
  • ½ cup Chopped Walnuts

In a medium bowl pour the milk and vinegar, stir well, let stand 30 minutes.

In a small bowl place the butter, melt in microwave or saucepan. Keep aside.

Break the eggs into the milk and beat with a fork, slowly add the melted butter and continue beaten until it looks well mixed.

In a large bowl add all the dry ingredients; add the milk mixture, stir well with a wooden spoon.

Grease and flour a large bunt pan, the chocolate can make it stick to the pan. Pour all the mixture into the pan, no more than 1 ½ – 2 inches from the top. Smooth top of cake batter. Place into oven at 180° C (350° F) for Conventional ovens, or 170° C (325° C) for Fan Forced Ovens, for 55 minutes. Cake is cooked when skewer comes out clean but sticky.



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