GINGER BABA CAKE

Ingredients (all in Indian measures)
125g White butter (DO NOT substitute with yellow salted butter or margarine)
1 cup Brown sugar / Demerara sugar (firmly packed)
3 eggs
1/2 cup honey
2 cups wholewheat flour
2 tsp baking powder
4 tsp ground ginger (saunth)
2 tsp ground cinnamon (dalchini)
1 cup milk

Pan: 20cm or 8 inch BABA pan

Process:

1. Butter the pan and dust with plain flour.
2. Cream butter and brown sugar in a mixing bowl with an electric mixer until light and fluffy.
3. Beat in eggs one at a time. Beat until combined
4. Beat in honey. Then put aside the electric mixer.
5. Sift in a large plate or on newspaper all the dry ingredients.
6. Stir in half the sifted dry ingredients plus half the milk into the sugar mixture.
7. Stir in remaining sifted dry ingredients plus half the milk into the sugar mixture.
8. Pour the mixture into the prepared pan and spread it in the pan.
9. Bake in oven at 180 degrees C
10. Baking time approx 45 minutes. Do not open the oven door till the cake has been in the oven for atleast 30min.
11. After the time is up, switch off the oven and keep the door open, leaving the cake to stand in the pan in the oven.
12. Remove and stand the pan on a wire rack for 5 min. (IMP)
13. Then turn the cake on to the wire rack.
14. Serve dusted with sifted icing sugar. (optional)

Keeping time: 2 days

Suggestion: After the first day you can eat this cake with coffee icecream!