Electricity going off when your cake is sitting in the oven and is only half-way through can be one of the worst kitchen nightmares. I was in a similar situation last weekend and did panic initially. But I managed to avert a disaster with my good old pressure cooker coming to the rescue.
It was, in fact, a pressure cooker in which cake was baked for the first time almost three decades ago in my humble small-town home with no electric oven. It had been a little burnt from the bottom, with all the raisins failing to beat the gravitational force, and not fully done in the centre. But over time our pressure cooker had started dishing out perfect looking and great tasting cakes, until an OTG finally came into the picture.
We don’t need to actually “pressure cook” the cake, so there is no need to cover it with the usual lid. Just a normal metal or glass cover will do.
Here’s is the recipe for a basic fruit cake ‘baked’ in a pressure cooker.
Maida: 1 1/2 cup
Sugar: 1 cup (powdered)
Butter: 1 cup
Tutty-frutty: ½ cup
Raisins: ¼ cup
Salt: A pinch
Baking soda: A pinch
Baking powder: 1-and-a-half spoons
Sieve maida with baking soda and baking powder.
Add tutty-frutty, raisins and salt and set aside.
Beat sugar and butter till fluffy.
Add maida mixture to it one spoon at a time and keep beating.
Mix in the beaten eggs. If it gets too dry, add a little milk (be careful with the consistency; the batter for a fruit cake should be thicker than that for a sponge cake).
Grease a cake tin and sprinkle a little dry flour. Once beaten properly, pour the cake mixture into the greased tin.
Now put a wire rack or grid (to prevent burning) inside the pressure cooker and lower the cake tin on to that. Keep the flame low. It usually takes an hour, but keep checking after first 30 minutes by inserting a toothpick.
Turn off the heat once the toothpick comes out clean.