Chikenduza
Zimbabwe Candy Cake
A sweet, bready cake traditionally made in Zimbabwe, often topped with a vibrant pink icing. It's a delightful treat for breakfast or tea time.
🧂 Ingredients
- 2 tsp Active dry yeast
- 0.5 cup Lukewarm milk(105-115°F)
- 2.5 cups All-purpose flour(300g)
- 0.75 cup Granulated sugar(150g)
- 0.25 tsp Salt
- 4.5 tbsp Unsalted butter(softened)
- 1 Large egg
- 2 tsp Vanilla extract
- 1 cup Powdered sugar
- 1-2 tbsp Water(for icing)
- 1-2 drops Red food coloring(optional, for pink icing)
👨🍳 Instructions
- 1
In a small bowl, sprinkle yeast over the lukewarm milk. Stir to combine and let sit until frothy, about 10 minutes.
- 2
In the bowl of a stand mixer or a large bowl, combine flour, granulated sugar, and salt. Add the softened butter, egg, vanilla extract, and the yeast mixture. Mix until a thick but wet dough forms (similar to cake batter).
- 3
Grease 6 large muffin tins. Spoon the dough into the prepared tins, filling about 3/4 full.
- 4
Cover the tins and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- 5
Preheat oven to 340°F (170°C).
- 6
Bake for 25-30 minutes, or until lightly golden and a toothpick inserted into the center comes out dry.
- 7
Allow the cakes to cool on a wire rack to room temperature.
- 8
To make the glaze: In a medium bowl, whisk powdered sugar with enough water (start with 1 tbsp) to form a smooth, thick glaze. Add food coloring if desired for pink icing. Adjust consistency with more water or powdered sugar as needed.
- 9
Drizzle or spread the glaze over the cooled cakes.
💡 Pro Tips
- ✓The dough should be quite wet; if it's too solid, add a little more milk. If too watery, add a bit more flour.
- ✓Traditionally, these cakes are the size of large muffins. You can also use a standard muffin tin for smaller cakes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, use half milk and half heavy cream for the dough.
- Add a pinch of cardamom or nutmeg to the dough for extra warmth.