Long Shelf Life Cake

Long Shelf Life Cake Recipe

Here is a wonderful long shelf life cake smelling cinnamon and big walnut pieces in it. Enjoy with a big mug of tea or coffee.

Long Shelf Life Cake
Long Shelf Life Cake


  • 3 middle size eggs,
  • 1.5 cups of granulated sugar,
  • 1 cup of vegetable oil (200 ml.),
  • 2 cups of water (400 ml.),
  • 1 packet of vanilla (5 grams),
  • 1 packet of baking powder (10 grams),
  • A half teaspoon of carbonate,
  • 1 coffee spoon of cinnamon,
  • 1 cup of walnut (crushed in big size),
  • 4 cups of all purpose flour (the cup size is 200 ml.).

Process of Long Shelf Life Cake Recipe

At first, grease the cake pan with margarine.
Preheat the oven to 170°C.
Then mix the egg and sugar in a deep bowl by using wire beater until it gets foamy.
Add the vegetable oil, water and vanilla and mix them.
And add the cinnamon, walnut pieces.
Finally, add the baking powder and add the flour slowly, mix all of them.

Pour the cake mixture into the greased cake pan.
Bake it in the preheated oven to 170°C for 40 minutes.
Don’t open your oven for the first 30 minutes.
If your oven makes the cake golden brown quickly, then make the degree of the oven lower.
Control the cake while baking.
At the end make the toothpick control and take out the cake from the oven. (If the toothpick inserted in the center comes out clean, the cake is okay).

Cover the cake with a clean cloth and leave it for 3 or 4 minutes.
Then turn the cake out onto a serving plate (do not leave the cake to cool into the baking pan).
Again cover the cake with the cloth and leave it to cool.
After it gets cool, slice and serve your wonderful long shelf life cake.

In a glass bell, the cake stays fresh for one week.

Note: While mixing, you can use also mixer.

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