It was a long day. I came home at around midnight from the library and decided to make cake. That is how I relax. I put on my apron, turned on the oven, grabbed the butter and eggs out of the fridge, opened my cupboard, and pondered. Then I saw the bottle of tawny port I had laying around, and settled on that. I had found a recipe for a sherry cake awhile back. It was in a Delicious Magazine, and I sneakily took a photo of that page in the store. Gotta love smart phones. I have so many shots of recipes from cookbooks in book stores. I mean, sometimes I really just like 2 or 3 recipes from a cookbook. No need to spend so much $$$ on it. I just pretend I'm texting.
This cake is so incredibly moist. Some people are very uncomfortable with that word but that's the best way to describe this cake. I don't know if it's the port that makes it so. Also, you can definitely taste the port and it's just delicious.
As usual, I cut it up and distributed it. I even gave a piece to my Economics professor. Maybe with any other student, it would've seemed like bribery, but honestly, I just like to give everyone cake.
Recipe adapted from Delicious Magazine
125g butter, softened
1 tsp bicarbonate of soda
2 tsp baking powder
1tsp vanilla extract
200ml tawny port
Preheat the oven to 180C. Grease and line a 23cm round cake tin, then dust with flour.
Beat together the butter and sugar with an electric mixer until pale and fluffy. beat in the eggs, one by one.
In a separate bowl, mix the flour, bicarbonate of soda and baking powder together.
Fold in half the dry ingredients with the egg-butter mixture. Then add the port and fold in along with the remaining flour.
Pour into cake tin and bake for 35-45 minutes.
Dust with icing sugar when cooled.