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Cakes


                         Please scroll down to view the following CAKE recipes -

A REALLY EASY CHOCOLATE CAKE
ALMOND AFTERNOON TEA CAKE
APPLE & PECAN CAKE
AUNTY MON’S CELEBRATION FRUIT CAKE
AUSTRALIAN SPONGE CAKE WITH PASSIONFRUIT ICING
BANANA FRUIT CAKE
BRANDY SNAPS
CHOCOLATE CAKE TO DIE FOR
COFFEE KISSES
DANGEROUS CHOCOLATE CAKE
EASY CHOCOLATE BLENDER CAKE
EASY MIX SPONGE
FAMILY FRUIT CAKE
FRIENDS’ ALMOND FAIRY CAKES
FRUIT CAKE
GLUTEN FREE APPLE / SULTANA CAKE
JUNE’S VICTORIA SPONGE AS USED FOR MANY A VILLAGE OCCASION
MERLE’S EXTRA LARGE CHOCOLATE CAKE
PARADISE CAKE
PASSION CAKE
PENNY HILL’S POLISH CAKE
PETER’S FAREWELL CHOCOLATE CAKE (one of many!)
PINEAPPLE CAKE
SARRATT LEMON SEED CAKE
SIMNEL CAKE
SKIDDAW SHORTCAKE
WELSH CAKES (or ‘Little Round Cakes’ said with a Welsh accent)


A REALLY EASY CHOCOLATE CAKE
This is a really easy chocolate cake as all the ingredients are mixed together in one bowl and it tastes scrumptious.

100g (4oz) self raising flour For the Chocolate Frosting
1 level teaspoon baking powder 75g (3oz) icing sugar
100g (4oz) soft margarine 25g (1oz) cocoa powder
100g (4oz) caster sugar 40g (11/2oz) butter
1 heaped tablespoon cocoa 30ml (2 tablespoons) water
powder, mixed to a smooth paste 50g (2oz) caster sugar
with 30ml (2 tablespoons)
boiling water
2 eggs
2.5ml (1/2 teaspoon) vanilla essence

Sift the flour and baking powder into a bowl.   Add the margarine and sugar.

Add the cocoa paste, eggs and vanilla essence.

Using a wooden spoon, mix to blend the ingredients, then beat well for 1 minute to get a smooth cake batter.
Divide the mixture equally between 2 greased and lined 17.5cm (7 inch) sponge cake tins.

Spread the mixture level and bake in the centre of the oven at Gas Mark 4 (180°C/350°F) for 25 minutes.
Turn out and allow to cool while preparing the frosting.

Chocolate Frosting
Sift the icing sugar and cocoa powder into a basin.   Measure the butter, water and sugar into a saucepan.

Set over low heat and stir until the sugar has dissolved and the butter is melted.   Bring just to the boil, then draw off the heat and pour at once into the centre of the sifted ingredients.

Beat with a wooden spoon to make a smooth icing.

At this stage the icing is very soft. It can be used as a smooth coating, in which case the mixture should be stirred gently until thick enough to coat the back of a spoon.

Sandwich the cake layers with a little of the icing and pour the rest over the cake.

Spread evenly over the top and sides with a palette knife; leave to set firm.


 

ALMOND AFTERNOON TEA CAKE

This is a very useful cake which, because of the ground almonds, keeps well and doesn’t need the extra calories or bother of an icing to decorate. I have also tried adding about 75g (3 oz) of glacé cherries (washed, dried and quartered) which, although inevitably sinking to the bottom, are still a nice addition.

The all-in-one method makes this an easy cake to make - one that I often make with my grandchildren, ages 2-7, who each have an egg to crack (scary) and a turn with the electric beater (even scarier) and of course 2 beaters and a bowl to lick. It is also a good cake to serve at a Coffee Morning.
 
175g (6 oz) castor sugar
125g (4 oz) soft margarine (like Clover or Flora) at room
temperature
125g (4 oz) ground almonds
50g (2 oz) self raising flour
1 level teaspoon of baking powder
½ teaspoon almond essence, or to taste
3 medium/large eggs at room temperature
approx. 50g (2 oz) flaked almonds
Grated rind of ½ lemon or ½ small orange - optional

Pre-heat oven to 350ºF, 180ºC (170ºC for fan ovens), Gas Mark 4-5

Grease a 7-8 inch round cake or spring-form tin (at least 2 inches deep) and line base with greaseproof or bakewell paper.

Mix all the ingredients (except the flaked almonds) with an electric beater or in a food processor for 1-2 minutes until well

mixed (if mixture seems stiff add about 1 tablespoon of warm water and process again). Pour the mixture into the tin and level the top. Scatter flaked almonds over the surface.

Bake for 30-45 minutes until firm to touch in the centre. Cover with greaseproof paper if browning too quickly. Leave in the tin to cool.



APPLE & PECAN CAKE

¾ cup oil
1 cup sugar
1½ cups plain flour
½ cup chopped pecans (or walnuts)
1½ raw chopped apple
1 beaten egg
1 teaspoon vanilla essence
½ teaspoon salt
1 teaspoon baking powder

Mix all the ingredients together and spread into a greased 8 inch tin.

Bake for ¾-1 hour at 180ºC, 350ºF.

Spread water ice over the top when cold, preferably using lemon juice instead of water.


 
AUNTY MON’S CELEBRATION FRUIT CAKE
Made for the last two family weddings but equally good for Christmas, birthdays and canal holidays.

2½ lbs luxury mixed dried fruit
10 oz plain flour
½ teaspoon mixed spice
½ teaspoon cinnamon
10 oz butter
10 oz soft brown sugar
6 eggs, beaten
3 tablespoons brandy

Cream the butter and sugar, adding the beaten eggs a little at a time.

Mix the fruit with the flour and spices, and gradually fold into the cake mixture, stirring well to incorporate between each addition. Add the brandy to the final mixture.

Prepare an 8 inch round or square cake tin by lining with greaseproof paper and encircling the tin with a strip of folded newspaper held in place with sticky tape.

Place on a sheet of folded newspaper in a roasting tin.

Fill tin with the cake mixture and flatten the top with a spoon. Cover with a double circle of greaseproof paper with a hole cut in the centre [this ensures even browning].

Cook in the centre of the oven at 300ºF, 150ºC, Gas Mark 1-2 for about 4 hours until the cake feels uniformly firm and a skewer comes out cleanly with no mixture adhering to it.


AUSTRALIAN SPONGE CAKE WITH PASSIONFRUIT ICING

4 eggs
160g (6oz) caster sugar
95g ( 3oz) plain flour
46g (11/2oz) cornflour
1 teaspoon baking powder
250ml (1/2 pint) double cream
2 tablespoons passionfruit pulp (approx 2 passionfruit)

Easiest with standing electric mixer.
Put eggs into small bowl of electric mixer, beat on medium/high speed until mixture is thick and creamy.

Mixture will rise to almost top of bowl; beating time is 5 to 10 mins.

Gradually beat in sugar and beat until sugar is dissolved.
Sift dry ingredients several times so that all ingredients are thoroughly mixed; with spatula or metal spoon gently fold dry ingredients into egg mixture. Do this lightly and quickly, so that the airy sponge mixture is not broken down, but make sure that all the flour is mixed in.
Pour mixture evenly into two well-greased deep 20cm/8 inch round cake tins.
Bake in moderate oven Gas Mark 5 (190°C/375ºF) for 20 to 25 minutes.

Cake is cooked when it shrinks slightly from sides of tin.

Cover a wire rack with a clean teatowel, turn cakes out immediately.

Carefully invert so that tops of cakes are uppermost.

When cakes are completely cold, spread one cake with whipped cream, top with passionfruit pulp.

Put the second cake on top and ice with passionfruit icing.

Passion fruit Icing
Sift 140g (6oz) icing sugar into bowl, add 1 teaspoon butter and enough passionfruit pulp to mix to a stiff paste.

Put the bowl over simmering water, stir for one minute or until a thin consistency, remove from heat and spread over top of cake.

Allow to set.


BANANA FRUIT CAKE

4 oz margarine
6 oz caster sugar
8 oz self raising flour
10 oz sultanas
1 lb mulched bananas
2 eggs

Mix together the margarine, sugar and flour in a blender.

Add the sultanas, bananas and beaten eggs, stir together and bake at 170ºC for 1¼ hours. 


BRANDY SNAPS           These are fun to make and older children enjoy helping!

4oz (113g) butter
4oz (113g) Demerara sugar
4oz (113g) golden syrup
4oz (113g) plain flour
1 teaspoon ground ginger  (But no brandy!)

Heat oven to Gas Mark 4 (180°C/350°F).
Have ready 2 greased baking sheets, and a couple of greased wooden spoon handles.
Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter has melted and the sugar dissolved – do not allow to boil.
Cool slightly, then sieve in the flour and ginger and beat well.
Place teaspoons of the mixture about 3 inches apart on the baking sheets – they spread!
Bake for about 10 minutes until golden.

Cool slightly, then remove each one with a palette knife and roll straight away around the wooden spoon handle.

Leave to set for a couple of minutes and then cool on a wire rack.

If they set too much and refuse to roll, put back in the oven for a minute to soften.

They are good plain, but even better filled with whipped cream.

They can also be moulded around the bottom of a glass to make baskets to fill with fruit and cream.


CHOCOLATE CAKE TO DIE FOR

125g good plain chocolate
125g butter
125g castor sugar
75g self raising flour
3 eggs, separated and whites beaten until stiff
Chocolate and butter to make glaze

Melt chocolate and butter. Beat in the flour, sugar and egg yolks and fold in egg whites

Pour into 8inch springform mould and cook at 180ºC, 350ºF or Gas Mark 4 for 20-25 mins.

Turn out cool and glaze with chocolate and butter mixture


COFFEE KISSES                   Yield – 12 cakes

6oz (170g) self raising flour
3oz (85g) hard margarine or butter
2oz (57g) caster sugar
yolk from one medium egg
1 teaspoon coffee essence

Mix the egg yolk and coffee essence.
Rub the margarine into the flour, add sugar and mix to a stiffish paste with the yolk and coffee essence.
Lightly knead and cut into 24 equal pieces.
Roll into balls (about the size of a walnut) and place onto a lightly greased baking sheet.
Pre-heat oven to Gas Mark 5 (190°C/350°F).
Bake in centre of oven for 10 minutes.
They will be soft so carefully transfer to cooling rack (use fish slice). They go firm when cold.

Coffee Butter Icing

4oz (113g) butter
6oz (170g) sifted icing sugar
2 teaspoons coffee essence

Cream butter and sugar together until soft and pale, then add the coffee essence.
When the Coffee Kisses are cold, sandwich together with a generous filling of coffee butter icing.

Place into paper cases and dredge with icing sugar.

These are best kept in a tin for 24 hours for softer, better-flavoured cakes.


DANGEROUS CHOCOLATE CAKE
All you need is a microwave oven, a one pint pudding basin and a tablespoon – all spoons are level – plus:

4 tablespoons self raising flour
4 tablespoons caster sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil (NOT olive)
3 tablespoons chocolate chips (optional)
splash of vanilla extract

Put everything in the basin and stir well with the tablespoon.

Put in microwave – 800 watt – for 3 minutes.
Delicious warm with ice cream as a pudding or cool to eat as cake.

Why is it dangerous?   Because you are never more than 5 minutes away from naughty but nice chocolate cake! 


EASY CHOCOLATE BLENDER CAKE
Given to us by Fiona Castle, a very versatile cake! Use coffee or ground almonds and grated orange rind or lemon instead of cocoa, or oatmeal and ginger and black treacle.

5 oz castor sugar
6½ oz plain flour
2 tablespoons cocoa
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoons syrup
¼ pint milk
¼ pint oil
2 eggs

Pre-heat oven to 170ºC, 325ºF.

Put all the ingredients together in a blender and blend until well mixed.

Cook in 2 x 8 inch tins.      Freezes welL 


EASY MIX SPONGE

4oz (113g) self raising flour
1 teaspoon baking powder
4oz (113g) soft margarine (at room temperature)
4oz (113g) caster sugar
2 large eggs and 2–3 drops vanilla essence

Pre-heat oven to Gas Mark 3 (170°C/325°F).
Two 7" sponge tins, no less than 11/2" deep (8" tins and 50% more of each ingredient gives a deeper sponge).
Lightly grease the tins and line their bases with greased greaseproof paper or baking parchment.

Take a large roomy bowl and sift flour and baking powder into it.

Introduce air into the flour by holding the sieve high.

Add all the other ingredients before mixing with an electric hand whisk until thoroughly combined.

The mixture should drop off a wooden spoon easily when tapped against the side of the bowl. If not, add 1 or 2 teaspoons of warm water and whisk again.
Divide the mixture between the two prepared tins, level off and bake in the centre of the oven for about 30 minutes.

When cooked, leave them in the tins for only 1/2 minute, then loosen the edges with a palette knife and turn out onto a wire cooling tray.

Peel off the base papers carefully and, when cool, sandwich them together with jam (or jam & fresh cream) and dust with icing sugar.

You may prefer to use butter cream.

Alternative flavours
Chocolate - Omit vanilla essence and add 1 tablespoonful of cocoa powder to the flour and baking powder when sieving.
Coffee - Omit vanilla essence and add 1 tablespoonful coffee essence.
Lemon - Omit vanilla essence and add grated rind of a lemon.


FAMILY FRUIT CAKE
This is a real favourite, very easy and always popular. Butter is a MUST.

8 oz self raising flour
4 oz butter
4 oz caster sugar
4 oz mixed dried fruit
1 egg
5 tablespoons milk

Prepare a 7 ins. round cake tin.   Rub the butter into the flour and add the sugar and fruit.

Mix the egg and milk, and stir into the dry ingredients.

Put the mixture into the tin and sprinkle the surface with demerara sugar.

Bake in the oven at 180ºC for about 45mins until a skewer inserted into the middle of the cake comes out cleanly.


FRIENDS’ ALMOND FAIRY CAKES                 Makes 12

100g butter
100g caster sugar
Pinch of salt
2 medium eggs lightly beaten
25g plain flour
100g ground almonds
1 teaspoon almond essence
2 tablespoons milk

Topping
185g fondant icing sugar
3 tablespoons orange juice
Food colouring (optional)

Preheat oven to 180ºC, Gas Mark 4 and arrange 12 baking cases in a muffin tin.

Beat the butter sugar and salt until light and fluffy.

Add eggs, flour, almonds, almond essence and milk, and mix well. Should be dropping consistency i.e. drops easily from the spoon.

Divide mixture between the paper cases and bake until well risen and springy to the touch. About 20 mins.

Cool on wire rack and decorate when cool.


FRUIT CAKE

14oz (400g ) tin crushed pineapple in fruit juice
4oz (113g) hard margarine
8oz (227g) granulated sugar
12oz (340g) mixed dried fruit
8oz (227g) self raising flour
2 level teaspoons bicarbonate of soda
2 level teaspoons mixed spice
2 eggs

Place pineapple, margarine, sugar, fruit, bicarb and mixed spice into a saucepan and bring to the boil.

Simmer for 5 minutes and leave to cool.   When cool, add the flour and eggs and mix well.

Pour into a greased and lined 7–8" round cake tin or 2lb loaf tin

Bake at Gas Mark 3 (160°C/325°F) for 1 1/2 to 2 hours. 


GLUTEN FREE APPLE / SULTANA CAKE

2 small loaf tins
8oz (227g) sultanas
8oz (227g) cooking apples, peeled and chopped roughly
1/2 pint (140ml) milk
6oz (170g) soft brown sugar
6oz (170g) mashed potato
1oz (28g) melted butter
6oz (170g) rice flour (or ground rice)
2 teaspoons mixed spice
1 or 2 small eggs, separated
2oz (57g) Demerara sugar

Mix sultanas, apples and milk. Sieve rice flour and spice together and mix with sugar.

Mix mashed potato with melted butter.   Add egg yolk, then add flour, spice and sugar mix. apple, milk and sultana mix.

Lastly fold in stiffly beaten egg white.

Cook in 2 lined loaf tins at Gas Mark 4 (180°C/350°F) for approx. 1 1/2 hours.


JUNE’S VICTORIA SPONGE AS USED FOR MANY A VILLAGE OCCASION

8 oz self raising flour
2 round teaspoons baking powder
8 oz caster sugar
8 oz eggs = 4 large eggs approx. (shells weigh 1 oz)
8 oz soft margarine

Put all the ingredients into a large mixing bowl and stir and stir and stir until the mixture is smooth. 500 stirs with a wooden spoon make a nice light cake. Add vanilla essence or lemon juice, Camp coffee, cocoa, until you have the taste you want, and above all taste it!

Divide into two large sponge tins 8-9 in diameter and bake at 180ºC for 20-25 mins depending on the oven.

Fill with jam – cream – butter cream. Icing on the top or dust with sugar.

This can be multiplied into any cake size, however vast, as big as you like. And the flavours are endless. The bigger the cake the longer it will take to cook.


MERLE’S EXTRA LARGE CHOCOLATE CAKE

Cake
2 cups caster sugar
8 oz margarine
2 tablespoons golden syrup
2 eggs
4 cups plain flour
4 teaspoons baking powder
4 tablespoons cocoa
1 pint milk, with 2 teaspoons bicarb. of soda dissolved in it

Icing
1 lb icing sugar
3 tablespoons cocoa
2 tablespoons butter

Put the margarine and sugar into a large mixing bowl and beat until creamy.

Add syrup and eggs, beating well after each addition.

Gradually add the flour, baking powder and cocoa sifted together, alternating with the milk.

Line a large roasting tin with non-stick paper, pour in the mixture.

Bake at 170ºC, Gas Mark 3, for ¾-1 hour.

For the icing, beat all the ingredients together with a little water, spread over the cake and sprinkle with coconut.


PARADISE CAKE

Cake

9 oz (250g) wholemeal flour
6 oz (175g) raw sugar (muscovado or Barbados)
6 oz (175g) soft brown sugar
3 eggs
6 fl oz (175ml) sunflower oil
2 fl oz (55ml) soured cream
2 teaspoons pure vanilla essence
1 teaspoon freshly grated nutmeg
2 teaspoons cinnamon
1 teaspoon bicarbonate of soda
½ teaspoon salt
11 oz (300g) grated carrot
3 oz (75g) desiccated coconut

Topping
4 oz (110g) full fat soft cream cheese
2 oz (50g) unsalted butter
2 oz (50g) sifted icing sugar
Juice of ½ lemon

Preheat oven to Gas Mark 2, 300ºF, 150ºC. Line 8” / 20 cm round cake tin with greaseproof paper.

Place eggs, oil, vanilla essence and soured cream into mixing bowl. Add sugars and mix well

Sift together flour and spices, bicarbonate of soda, and the salt and fold into the mixture. Fold in carrots and coconut. Mix well to distribute ingredients evenly.

Spoon into cake tin and bake on centre shelf for 1½-2 hours (test with skewer). When cake is cool (or on the morning of wedding!!) mix together topping ingredients and spread thickly over top of cake.


PASSION CAKE

Cake

9 oz (250g) wholemeal flour
6 oz (175g) raw sugar (muscovado or Barbados)
6 oz (175g) soft brown sugar
3 eggs
6 fl oz (175ml) sunflower oil
2 fl oz (55ml) soured cream
2 teaspoons pure vanilla essence
1 teaspoon freshly grated nutmeg
2 teaspoons cinnamon
1 teaspoon bicarbonate of soda
½ teaspoon salt
11 oz (300g) grated carrot
3 oz (75g) desiccated coconut

Topping
4 oz (110g) full fat soft cream cheese
2 oz (50g) unsalted butter
2 oz (50g) sifted icing sugar
Juice of ½ lemon

Preheat oven to Gas Mark 2, 300ºF, 150ºC. Line 8” / 20 cm round cake tin with greaseproof paper.

Place eggs, oil, vanilla essence and soured cream into mixing bowl. Add sugars and mix well

Sift together flour and spices, bicarbonate of soda, and the salt and fold into the mixture. Fold in carrots and coconut. Mix well to distribute ingredients evenly.

Spoon into cake tin and bake on centre shelf for 1½-2 hours (test with skewer). When cake is cool (or on the morning of wedding!!) mix together topping ingredients and spread thickly over top of cake.


 

PENNY HILL’S POLISH CAKE             Makes 24 pieces

6 oz digestive biscuits, crushed
3 oz butter
3 oz caster sugar
1 oz cocoa
1 egg
2 oz sultanas
½ block plain cooking chocolate


Melt the butter with the sugar and the cocoa. Add the sultanas and allow to boil (just).

Leave to cool a little, then add a beaten egg and mix well.

Add the crushed biscuits and press into a greased swiss roll tin.

Melt the chocolate and press onto the biscuit mixture.

Allow to cool completely then cut into triangles.


PETER’S FAREWELL CHOCOLATE CAKE (one of many!)            Serves 6-8

100g sponge fingers
110ml (4 fl oz) liqueur (e.g. Cointreau or Amaretto)
200g (7 oz) plain continental chocolate
110g (4 oz) unsalted butter
4 eggs, separated
200g (7 oz) caster sugar
15ml (1 tablespoon) plain flour

Dip the sponge fingers in the liqueur and arrange in the base of a 12” deep, loose-bottomed flan dish or cake tin.

Melt the chocolate and butter in a bowl over a pan of boiling water.

Whisk the egg yolks, sugar and flour together. Mix well with the chocolate and butter mixture. Whisk the egg whites until stiff and fold into the mixture. Pour over the sponge fingers.

Place on a baking tray in a preheated oven 140°C, 275°F, Gas Mark 1, for 45-50 minutes, or until just set.

Turn out of the tin with the sponge fingers uppermost.

Serve warm or cold, lightly dusted with icing sugar.


PINEAPPLE CAKE

Tin crushed pineapple (drained)
6 oz margarine/butter
6 oz caster sugar
2 eggs
8 oz self raising flour (sifted)
1 lb dried fruit (raisins, sultanas, currants)


Pre-heat oven to 150-160°C.

Grease 8 inch high sided tin and line with greaseproof paper.

In a saucepan melt the margarine/butter with the sugar and fruit. Add beaten eggs, and mix. Add flour and pineapple, and mix.

Pour into a tin and bake for 1-1½ hours but check after 1 hour – it may be ready.


SARRATT LEMON SEED CAKE

This is the recipe as I was given it over the phone and my friend just throws everything except the poppy seeds into her mixer and switches on. I, however, used the traditional method of starting by creaming the butter and sugar together adding eggs etc.


For the cake:
8 oz self raising flour
8 oz caster sugar
6 oz butter or soft margarine
3 large eggs
The zest of two lemons
1½ level teaspoons baking powder
6 tablespoons milk
1½ oz poppy seeds

For the icing:
Juice of two lemons
6 oz granulated sugar

Beat all the cake ingredients (except the poppy seeds) together until smooth, then fold in the poppy seeds

Pour into a small roasting tin lined with silicone parchment or greased greaseproof paper and bake at 180ºC, 350ºF, Gas Mark 4 for 30-35 minutes.

Remove from oven but not from the tin and whilst still hot pour over an icing made from combining the two ingredients.

Leave to go cold in the tin before you remove it and cut into slices.


SIMNEL CAKE                       Makes a 20cm round cake

Traditionally made at Easter, decorated with 11 marzipan balls to symbolise the faithful Apostles.

250g pack dried fruit, chopped
250g pack luxury mixed fruit
Grated zest and juice of 1 lemon
175g butter
175g light muscovado sugar
4 eggs
225g plain flour
2 teaspoon mixed spice
500g golden marzipan
100g flaked almonds, toasted
Apricot jam, warmed and sieved

Preheat oven to 170ºC, 325ºF, Gas Mark 3.

Grease and line the sides and base of a 20cm round, loose bottomed cake tin with baking parchment.

Place the fruit into a bowl with the grated zest and lemon juice and set aside.

Beat together the butter and sugar for 2 to 3 mins with an electric whisk, until pale. Gradually add the eggs, beat well between each addition – if mixture curdles add a little flour.

Sieve the flour and mixed spice over the mixture and fold in until well combined.
Cut 200g of the marzipan into cubes and fold into the mixture with the reserved fruit and the almonds, until evenly distributed. Spoon the mixture into the prepared cake tin and level the top.

Bake in preheated oven for 1hour 45 mins to 2 hours, or until the cake is firm to the touch and a skewer, when inserted, comes out clean.

Cool in the tin.

To decorate:

Remove the baking parchment.  Roll out the marzipan to a 20cm circle. Brush top of the cake with warmed apricot jam and place the marzipan on the top. Gently pinch the edge all round.

Roll remaining marzipan into 11 balls and position around the edge.  Place under a pre-heated grill for 1-2 mins until tinged golden.

Finish with a ribbon.


SKIDDAW SHORTCAKE

My Aunty May who lives in Cumbria gave this to me. She used to bake for the W.I. markets and this is one of the favourite recipes.

Base
6 oz butter
8 oz plain flour
3 oz castor sugar
1 level teaspoon ground ginger
1 level teaspoon baking powder

Topping
4 oz icing sugar
2 oz butter
1 teaspoon ground ginger
3 teaspoons golden syrup

Cream together the butter and sugar until light and fluffy.

Work in the flour, ginger and baking powder and press into a swiss roll tin.

Prick the base and cook for 30 mins at 170ºC.

While the shortcake is baking make the topping - melt all the ingredients together and pour over the shortcake while still hot.

Cool and mark into squares. 


WELSH CAKES (or ‘Little Round Cakes’ said with a Welsh accent)

1 lb self-raising flour
4 oz each of lard and margarine
4 oz granulated sugar
½ lb currants
½ teaspoon salt
Milk

Rub the fat into the flour, then mix in the other ingredients. Use only a small amount of milk to make a stiff dough.

Sprinkle the work-surface with flour. Roll out dough to about ¼” thick and cut out using a scone cutter.

Cook on a lightly greased bake-stone or griddle until golden brown both sides.

Place on a large plate to cool, sprinkling sugar on each layer.

It is reported these are a firm favourite at the W.I. where they used to be eaten in great numbers!