If using a jiko begin the preheating. Take a slightly larger sufuria and layer with sand. Moist the sand by sprinkling a bit of water then cover with a sinia. You could also use aluminium foil to ensure the heat does not escape 😊

In a bowl, cream the sugar and margarine

In a separate bowl sieve in the dry ingredients, flour and spices as well as baking powder

Beat the eggs in a separate bowl adding them gradually to the creamed mixture

Begin folding in the flour gradually as well.

Transfer the soaked fruits to a small plate and sprinkle a bit of flour and mix it up.

Add it to the batter and fold as well.

Grease your tin, layer it with grease paper if you prefer and pour in the batter

Note: it should be of pouring consistency. Not too thick not too light. Feel free to add 2-3 Tbsp of milk if too heavy

Your jiko should have heated up nicely by now (i check for the temperature using the top part of the sinia. The middle should be hot) You need to be fast, put in the cake mix and cover it back.

Transfer 1/4 of the heat to the top and let cook for 30mins then transfer whats left to the top to allow browning of the cake.

Note: Do not open the sufuria while midcook... That cake will sink. Worse than the titanic 😂

Once ready it can be served warm 😊 with milk, tea, or a beverage of your choice or as bitings