A recipe for Chikenduza (Zimbabwe Candy Cake)! These thick, yeast-based cakes are topped with a bright pink icing for a fun and delicious treat.
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Chikenduza, also known as Candy Cakes, are sweetened bread-like cakes from Zimbabwe.
They have a texture similar to the sweet yeast bread popular here around the holidays and are traditionally the size of large muffins. The Candy Cake name comes from the coating of a powdered sugar pink glaze over the tops.
The dough should be wet, between a cake batter and bread dough. If it too solid, mix in a little more milk. If it is too watery, add a little more flour.
These cakes are traditionally the size of jumbo muffins, so I used these large muffin cups. If you don’t have this size available, you can also use regular muffin tins or 1 (six inch) cake pan- cooking times may vary.
For artificial food coloring, you will only need a drop or two and up to a tablespoon of water to create a smooth glaze. If the glaze is too watery, add a little more powdered sugar. If it is too thick to drizzle, add a little more water.
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Chikenduza (Zimbabwe Candy Cake) Recipe
Adapted from Global Table Adventure and Fiso’s Kitchen
Chikenduza (Zimbabwe Candy Cake)
Ingredients
Cake:
- 2 teaspoons active dry yeast
- 1/2 cup (120 milliliters) lukewarm milk 105-115˚F
- 2 1/2 cups (300 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon salt
- 4 1/2 tablespoons (65 grams) unsalted butter softened at room temperature
- 1 large egg
- 2 teaspoons vanilla extract
Glaze:
- 3/4 cup (85 grams) powdered sugar
- 1/2-1 tablespoon water
- Red or pink food coloring
Instructions
To make the cake:
- In a small bowl, sprinkle yeast over the warm milk. Stir to combine. Allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Mix in the softened butter, egg, vanilla extract, and yeast with water to for a wet dough. Cover the bowl with plastic wrap and allow to rest until doubled, about 1 hour.
- Grease 6 large muffin tins and preheat oven to 340˚F (170 C). Use a spoon to transfer the dough into the prepared muffin tins, about 3/4 full. Use the back of a wet spoon to smooth out the tops. Cover and allow to rise until puffed, about 30 minutes.
- Bake in preheated oven until lightly golden and toothpick inserted in center comes out dry, 25-30 minutes.
- Allow to cool on wire rack to room temperature.
To make the pink glaze:
- In a medium bowl, add the powdered sugar. If using natural red food coloring, mix in a little and enough water to form a smooth pink glaze. More water may be needed if using artificial coloring- 1 to 2 drops. If too thin, add more powdered sugar. If too thick, add more water. Drizzle over cooled cakes.
peter @Feed Your Soul Too
These looks so good. What an eye popping color you created for the glaze.
Lisa | Garlic + Zest
These look so good! My nephews are in town and I know they would love this! Going to try it for them!
Sarah
These look adorable and remind me of the cupcakes pictured in my favourite childhood story books. Love that colour of the glaze!
Tina Dawson | Love is in my Tummy
What a lovely find! I am saving this for later! So pretty and easy too!
sue | theviewfromgreatisland
I can’t take my eyes off these!
Lauren @ Sew You Think You Can Cook
These are insane!
Glenny Deka
wow. this brings me the memories of our high school break times. i used to eat these at Marlborough High School in those days. Thanks for the recipe. amazing!
Tara
Thanks Glenny! So happy to hear!
Jean B
I would like to make these but on the minuture size for a school project. Any way someone can help us out with adjusting the recipe?
We would like to make alot to share with the class.
Tara
Hi Jean! You can make these in smaller tins, but will just have to start checking the cakes earlier since they will bake faster. The recipe can be doubled to feed a crowd.
Judith
Thanks, will definitely bake them when I get home. Reminds me of my school days at Morgan High in the 90s used to buy them at the tuckshop during break time.
Tara
Hi Judith! So happy to hear!