Secretive Cake

I named this Secretive Cake cos every blogger who made this cake did not share the recipe. There are several names to this cake - Seri Kaya Sarawak Cake, American Midnight Cake and even Kek Belacan. My friends have been giving me recipes on this cake and i have found that the ingredients are pretty much the same and the cake is steamed instead of baked. It has to use a browning sauce to make the cake black. When i got the first recipe, i tried making with gula melaka and it did not turn out black but more like Ma Lai Koh color. Then i made again using coco caramel and mollasses, still not black enough and this time the cake really looked like Belacan. This 3rd trial, i used 2 tbsps of Thick Caramel Sauce from Yuen Chun, longivity brand and the cake is dark enough.

Ingredients:

6 ozs(1 1/2 sticks) butter

1/4 cup fine granulated sugar

4 large eggs

1 cup all-purpose flour

1 tsp baking powder

1 tsp vanilla extract

140 ml condensed milk

1/3 cup Kaya

1/4 cup Horlicks

2 tbsp Thick Caramel Sauce/browning sauce

Method:

Grease a 8 inch round cake pan and line base and sides with baking paper. Allow the baking paper to extend over the top by 1 inch if using the shorter tin.

Sieve flour with baking powder.

Beat butter and sugar until pale and fluffy.

Beat in eggs, one by one, until well combined.

Beat in sweetened condensed milk and serikaya until well mixed.

Stir in Horlicks until well combined.

Fold in sieved flour. Finally stir in vanilla and browning essence.

Pour batter into prepared tin. Cover the top loosely with a piece of aluminium foil.

Steam over high heat for 30 minutes.

Fill up with more hot water if the steamer is low on water after 30 minutes.

Turn heat down to medium and steam for another 60 minutes, or until cooked (if you wish to keep cake without refrigeration, then it has to be baked for a longer period, perhaps up to 4 hrs and the cake can last a month). Remember to replenish steamer with hot water whenever it is drying up.

Serves