This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
About Gaitri Pagrach-Chandra
Gaitri Pagrach-Chandra is a food historian and freelance translator. She describes her multicultural background as “a convent-attending Guyanese Hindu of Indian ancestry, who was educated in North America and Europe and subsequently married into a European Jewish family.” She’s also the author of Sugar & Spice and Warm Bread and Honey Cake, which was named Cookery Book of the Year by the UK’s Guild of Food Writers in 2010. She lives in the Netherlands.