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Cakes Recipes [G-L]

 

Cakes G-L: Menu

 



  1. Genoese Sponge
  2. Gingerbread
  3. Gingerbread Cake
  4. Goosnargh Cakes
  5. Grosvenor Fruit Cake
  6. Honey and Orange Ring Cake
  7. Honey Cake
  8. Hungarian Cake
  9. Jiffy Cake
  10. Kent Muffins
  11. Lancashire Sly Cakes
  12. Lemon Cake
  • Genoese Sponge

    Ingredients:
    • 3 eggs
    • 3 ounces castor sugar
    • 4 ounces plain flour
    • 21/2 ounces butter

    Methodology: Whisk the eggs and sugar together until very thick and creamy.
    This will take about 10 minutes.
    Warm and sift the flour and fold into the egg mixture carefully.
    Lastly, add the butter, which should be melted and strained.
    Turn the mixture into a greased tin approximately 91/2 by 61/2 inches.

    Bake at 375 degrees for 45 minutes, using the 2nd runner from the bottom of the oven.
    You can cut, ice and decorate into small cakes.

    Gingerbread

    Ingredients:
    • 4 ounces of butter or lard
    • 2 pounds of flour
    • 1/2 pound of brown sugar

    • 2 ounces of ground ginger
    • 1/2 ounce of ground carraway seeds

    • 2 pounds of treacle
    • 3 eggs
    • 1/2 ounce of bicarbonate of soda
    Methodology: Crumble the butter/lard into the flour.
    Add the brown sugar, ground ginger and ground carraway seeds.
    Then mix to this the treacle and the well whisked eggs.
    Finally, add the bicarbonate of soda dissolved in a small cup of warm water.
    Stir all together briskly.
    Well grease a shallow tin and half fill with the mixture.
    Put in a moderate oven and bake for 75 minutes.
    When cold, cut into thick squares.

    Gingerbread Cake

    Ingredients:

    • 4 ounces of treacle
    • 4 ounces of oil
    • 1 large egg
    • 1 cup of milk
    • 10 ounces of self-raising flour
    • 1/2 teaspoon of baking powder

    • 1/2 teaspoon of ground ginger

    • 4 ounces of soft brown sugar.
    Methodology:
    Mix all the dry ingredients together. Beat these for 1/2 minute.


    Dump everything else in the mix and beat for 1 minute.
    Place in a greased tin and bake at 375 degrees for 1 hour.

     


    Goosnargh Cakes

    Ingredients:
    • 7 ounces flour
    • 6 ounces butter
    • 2 ounces castor sugar
    • A few coriander or carraway seeds
    • Castor sugar for dredging
    Methodology: Rub the butter into the flour, add the sugar and seeds, then knead lightly.
    Roll to 1/4 inch thickness and cut into rounds.

    Dredge the tops with castor sugar - up to 1/4 inch thick.

    Place on a greased tin and bake in a cool oven for 10-15 minutes.
    Remove carefully and sugar the tops lightly.

    Grosvenor Fruit Cake

    Ingredients:
    • 8 ounces butter
    • 8 ounces soft brown sugar
    • 1 level tablespoonful black treacle
    • 6 eggs
    • 10 ounces plain flour
    • 1 level teaspoonful salt
    • 2 level teaspoonfuls mixed spice
    • 12 ounces sultanas
    • 12 ounces currants
    • 12 ounces raisins
    • 4 ounces chopped candied peel
    • 4 ounces glace cherries
    • 4 ounces almonds

    • 1/2 gill of brandy or milk

    • 1/4 level teaspoonful bicarbonate of soda


    Methodology: This is a rich fruit cake suitable for a Wedding or Christmas Cake.
    Blanch and slice the almonds, quarter the cherries and mix with some flour, clean and dry the fruit and chop the peel.
    Sieve all the dry ingredients together and mix well.
    Beat the butter and sugar to a cream, beat in the treacle.
    Beat in the eggs, adding a little flour after each egg.
    Stir in the remainder of the flour with the nuts and fruit and moisten with brandy or milk.
    Turn into a round 9 inch cake tin, greased and lined with greaseproof paper.
    Smooth over the mixture and slightly dip the centre.
    Put in a cold oven on the 2nd runner from the bottom of the oven and bake at 275 degrees for 41/2 hours.

    Then switch off the oven and leave the cake in the oven until cold.

    Honey and Orange Ring Cake

    Ingredients:
    • 4 ounces sugar
    • 4 level tablespoonfuls honey
    • 2 eggs
    • grated rind of 1 orange
    • 6 ounces self-raising flour
    • 1/2 level teaspoon salt

    • 3 ounces margarine or butter (fat)
    • 4 tablespoonfuls milk
    Methodology: Place the sugar, honey, eggs, orange rind and half sifted flour and salt in a basin.
    Melt the margarine or butter over a gentle heat, it should be warm, not hot.
    Add milk to the fat.
    Pour over ingredients in the basin and beat for 4 minutes.
    Add remaining flour and beat 1 minute longer.
    Bake in a greased 7 inch ring tin, in a moderate oven for 40-45 minutes.
    Ice, when cold, with creamy orange icing if liked.

    Honey Cake

    Ingredients:
    • 1/2 pound self-raising flour

    • 5 ounces of margarine
    • 2 1/2 ounces of castor sugar

    • 3 ounces of thick honey
    • 2 eggs
    • 4 tablespoonfuls milk
    • Pinch of salt
      Select one of the following flavouring options:
    • Grated rind of a lemon and 11/2 ounces of glace cherries
    • Grated rind of a lemon and 1/2 teaspoonful of ground ginger
    • 1/2 teaspoonful of ground cinnamon
    Methodology: Cream the margarine, sugar and honey.
    Beat in the eggs and fold in the sieved flour and salt and flavouring, and add the milk.
    Mix well and turn into a greased and floured 7 inch cake tin.
    Bake at 375 degrees for 1 hour approximately, using the 2nd runner from the bottom of the oven.

    Hungarian Cake

    Ingredients:
    • 1 cup sultanas
    • 1 cup sugar
    • 1 cup water
    • 1 egg
    • 1 cup currants
    • 2 cups self-raising flour
    • 3 ounces of fat i.e. margarine or butter
    • 1/2 teaspoonful mixed spice

    Methodology: Boil sultanas, currants, sugar, spice, water and fat together for 3 minutes.
    When cold, add flour and egg and mix well.
    Place in a 6 inch tin.
    Bake in a moderate oven for 60-75 minutes.

    Jiffy Cake

    Ingredients:
    • 1 cup of water
    • 1 cup currants
    • 1 teaspoonful of mixed spice
    • 1 cup of brown sugar
    • 1 cup of raisins
      Put all into a pan and boil for 5 minutes, then let cool for 5 minutes.
      Then mix into this:
    • 1 cup of self-raising flour
    • 1 cup of plain flour
    • 1 egg
    • 1/2 teaspoonful of baking soda
    Bake in a moderate oven for 75-90 minutes.

    Kent Muffins

    Ingredients:
    • 1 pound plain flour
    • 1/2 teaspoon salt

    • 1 teaspoon sugar
    • 1 ounce of lard
    • 1 ounce yeast
    • 1/2 pint milk

    Methodology: Mix ingredients as a dough
    Prove for 1 hour
    Knead and divide into portions
    Prove for 30 minutes on a baking tray
    Bake at 425 degrees for 20-25 minutes
    Wrap in cloth to cool.

    Lancashire Sly Cakes

    Ingredients:
    • 12 ounces flour
    • 6 ounces butter
    • 11/2 ounces castor sugar
    • currants
    • rum
    • A pinch of salt
    • A pinch of mixed spice.
    Methodology: Mix together the flour, sugar, salt and spice then form into a stiff paste with cold water.
    Roll into an oblong, spread on 2 ounces of butter, fold down the third, bring up lower third, seal the edges and half-turn so that the sides are now top and bottom.
    Re-roll into an oblong and repeat twice, using 2 ounces of butter each time.
    Steep the currants in rum which should just cover them.
    Roll out the pastry thinly, cut into rounds and spribkle on each one some of the currants, with a little brown sugar if liked.
    Moisten the edges, cover with more rounds and seal firmly.
    Prick lightly, put onto greased baking tins and bake in a hot oven until brown.

    Lemon Cake

    Ingredients:
    • 4 ounces soft margarine
    • 6 ounces castor sugar
    • 6 ounces self-raising flour
    • 4 tablespoonfuls of milk
    • Grated rind of 1 lemon
    • 2 large eggs
    Methodology: Grease and line 2 pound loaf tin.
    Put all ingredients into bowl and beat for about 3 minutes.
    Bake at 350 degrees F, gas mark 4 for 45 minutes.
    Leave in tin, on cooling tray while preparing syrup for top.
    Syrup: Warm together in a pan over low heat:
    • 3 tablespoonfuls icing sugar
    • 3 tablespoonfuls lemon juice

    Pierce cake with skewer all over and pour syrup over.
    Allow to cool in tin.

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