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Malaysian Style Lighter Sugee Cake

This cake is something that my Eurasian family makes for special occasions. It makes an appearance during weddings and Christmas. Sugee cake, as I remember it, is a very dense pound cake. In this recipe, I've lighten it up with some baking powder to make a less dense form of the cake I remember so fondly. It is best enjoyed warm.


  • 4 eggs
  • ¾ cup brown sugar
  • ¾ cup butter
  • ½ cup sugee flour (may use semolina to substitute)
  • ½ cup all purpose flour
  • 1 tsp baking powder
  • 85 mls milk (whole or 2% preferred)
  • 2 tbsp vanilla essence
  • 1 tbsp brandy
  • 1 tbsp sliced nuts (cashews or almonds)


  1. Preheat oven at 350F.
  2. Cream butter and sugar.
  3. Separate egg yolks from whites. Whisk egg whites until stiff.
  4. Mix together sugee, all purpose flours and baking powder.
  5. Once butter and sugar are creamy, add 2 tablespoonful of flour mix and 1 egg yolk and mix in gently until all flour and eggs are used up.
  6. Mix together milk, brandy and vanilla essence and mix gently into cake mixture.
  7. Gently stir in whisked egg whites. Then add sliced nuts.
  8. Bake in 8"x8' square pan in preheated oven for 30 minutes or until knife comes out clean from cake.
  9. Best served warm with a cup of tea.


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