Friday, 1 November 2013

Sugee Cake

I missed eating Sugee Cake and since I am having a gathering.  I might as well bake one as an excuse.

This recipe was shared by Humble Home Baker many years ago and had gotten really good reviews.  

This recipe needs a little planning as the semolina needs to be soaked for an hour also it yields a rather big cake.  

If you have small family, you might want to half it.  For me, I shared it with my parents and sister so it is just perfect me.

Personally I like to "aged" this cake for two days before consumption (in the fridge) to bring out the best flavour.   (remember to cling wrap tightly and put in an air tight box)

My son, who doesn't much like cake these days, gave a thumbs up for it.  His request is to add in more raisins.

Just so awesome with a cup of tea to go with it.

What you need:

400 gm Semolina
280 ml Full cream UHT milk
60 ml water


Mix above ingredients together and stir till well mix then cover and soak for 1 hour.

What you need:

375g butter
285g castor sugar
200g cake flour
1 tsp baking powder
1 tsp salt
5 eggs, separate white and yolk
115g sugar (for the eggs white)
110g chopped mixed nuts (cashew and almond) (I used macadamia nuts)
60g raisins,chopped (I used golden raisins)


Sieve flour, baking soda and salt.  Set aside.

Preheat oven to 180°C ,lined and greased a 10 inch square tin (I used 2 X 6” + a 9” sq tin)

Cream butter and sugar (285g) till light and fluffy (do not over beat)

Add in egg yolks one at a time and mix well (high speed)

Add in the soaked semolina mixture and stir well (low speed or stirring speed)

Add in the sieved flours little by little (stirring speed)

Lastly add chopped nuts and raisins.

Whisk egg white and sugar (115gm) till stiff and fold them slowly with a wooden spoon or spatula into the flour mixture, stir till well combine.

Pour cake batter into prepared tin and bake for 45 - 50 minutes or till cooked.

Cool on rack.



  1. I love sugee cake and your cake with raisins looks so yummy! Have not baked one for a long time. Mayl bake one for Christmas :)

  2. Sure looks good, I am very tempted to bake this too!

  3. What a gorgeous, golden cake, Edith. This cake reminds me of a cake I know as semolina cake. I do think your recipe has a bit more butter though:) It sure looks packed with goodness...More raisins for me too, lol...Thank you so much for sharing, Edith...


Thanks for dropping by. Give me a tinkle if you have some fun on this recipe too. Will be nice to leave a name if you are in the Anonymous category, otherwise it will be group under spam. Have fun.