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Cakes Recipes [A-F]

 

Cakes A-F: Menu

 

  1. Afternoon Cake
  2. Almond Cake
  3. Almond Cheesecake
  4. Almond Cherry Cake
  5. Almond Fingers
  6. Almond Slices
  7. Apple Sauce Cake
  8. Arrowroot Angel Cake
  9. Balm Cake
  10. Banana Cake
  11. Banana Cake (Alternative)
  12. Birthday Cake
  13. Black Bun
  14. Bran Fruit Loaf
  15. Bride Cake
  16. Brunswick Cake
  17. Butter Scotch Cake
  18. Carrot Cake
  19. Chelsea Ring
  20. Cherry and Almond Dream Cake
  21. Cherry Cake
  22. Chocolate Cake
  23. Chocolate Cake (Eggless)
  24. Chocolate Gateau
  25. Chocolate Peppermint Slices
  26. Chocolate Sponge Cake
  27. Christening Cake
  28. Christmas Cake
  1. Clootie Dumpling (Champion)
  2. Clootie Dumpling
  3. Coconut cakes (small)
  4. Coconut Delights
  5. Coffee Sandwich Cake
  6. Cornflour Cake
  7. Cowboy Cake
  8. Currant and Lemon Cakes
  9. Dark Chocolate Sandwich
  10. Double Cream Sponge
  11. Doughcake
  12. Dream Cake
  13. Dundee Cake
  14. Eccles cakes
  15. Florence Cake
  16. Fruit and Nut Ring
  17. Fruit Cake
  18. Fruit Layer Cake
  19. Fruit Luncheon Cake
  20. Genoese Sponge
  21. Gingerbread
  22. Gingerbread Cake
  23. Goosnargh Cakes
  24. Grosvenor Fruit Cake
  25. Honey and Orange Ring Cake
  26. Honey Cake
  27. Hungarian Cake
  28. Jiffy Cake
  29. Kent Muffins
  30. Lancashire Sly Cakes
  31. Lemon Cake
  1. Madeira Cake
  2. Manchester Currant Cake
  3. Marble Cake
  4. Muffins
  5. Never Fail Chocolate Cake
  6. Old Fashioned Apple Cake
  7. Oldham Parkin Cake
  8. Orange Sponge
  9. Paradise Cake
  10. Perfection Sponge
  11. Pineapple Sponge Cake
  12. Plainer Sandwich Cake
  13. Potato & Apple Cake
  14. Praline Cake
  15. Preston Gingerbread
  16. Pumpkin Cake
  17. Queen Cakes
  18. Quick Fruit Cake
  19. Raisin Loaf Without Fat
  20. Rich Plum Cake
  21. Rock Cakes
  22. Rossendale Sad Cake
  23. Royal Queen Cake
  1. Semolina Cake
  2. Somerset Cider Cake
  3. Spice Cake
  4. Sponge Cake
  5. Sponge Sandwich
  6. Sultana Cake
  7. Sussex Lardy Cakes
  8. Swiss Roll
  9. Tea Cake
  10. Teisen Lap
  11. Thatched Cake
  12. Treacle Sponge
  13. Two Tier Cake
  14. Upside Down Cake
  15. Victoria Sandwich
  16. Walnut Cake
  17. Wedding Cake
  18. Whisked Egg Sponge
  19. White Gingerbread
  20. Wycoller Cake
  21. Yeast Cake
  22. Yogurt Cake
  23. Yorkshire Parkin Cake

 

 

Afternoon Cake

Ingredients:
  • 3 eggs
  • Weight of the 3 eggs in sugar
  • Weight of the 3 eggs in butter
  • Weight of the 3 eggs in flour Methodology: Beat the butter to a cream and add the finely sieved flour and the sugar.
    Finally, add the well beaten eggs and mix well.
    Pour into a shallow tin, buttered well, and bake in a fairly hot oven for 15 to 20 minutes.
    It should be a deep golden colour and crisp like a biscuit.
    Best eaten hot for tea.
    An ideal cake to make in a hurry.

    Almond Cake

    Ingredients:
    • 6 ounces caster sugar
    • 4 ounces butter
    • 2 large eggs
    • 2 drops of almond essence
    • 2 ounces ground almonds
    • 6 ounces of self-raising flour
    • 3 dessertspoonfuls milk
    • A little icing sugar
    • A 7 1/ 2 inch cake tin

    Methodology: Brush the tin with melted fat and line the base with greaseproof paper; cut to fit.
    Beat the butter to a soft cream, add the caster sugar and cream them together until they are light in both colour and texture.
    Beat in the eggs, one at a time, beating well between each addition.
    Add the almond essence and ground almonds, then sift in the flour and stir it in lightly with the milk.
    Turn the mixture into the prepared tin, smooth over the surface and hollow out the centre slightly.

    Bake the cake on the shelf above the centre of a warm oven, gas mark 3 or 325 degrees F/160 degrees C., for about 1 hour, or until it feels springy to the touch.
    Turn the cake on to a wire tray and leave to cool.
    For the decoration, take a doily the size of the cake and place it on top, then carefully sift icing sugar over the doily.
    Lift the doily off and it should leave a pretty pattern on top of the cake.



    Almond Cheesecake

    Ingredients:
      Pastry:
    • 6 ounces fresh butter
    • Pinch of salt
    • 8 ounces plain flour
    • 1 teaspoon lemon juice
      Filling:
    • 4 ounces sweet almonds
    • A little rosewater
    • 3 eggs
    • 3 bitter almonds
    • 2 ounces butter
    • 3 ounces castor sugar
    • Grated peel and juice of 1 lemon
    Methodology: Roll out pastry and line 16 patty tins
    Blanch almonds, then bring to boil
    Chop the almonds
    Add a few drops of rosewater
    Melt butter and add to beaten eggs
    Add the lemon juice, peel, sugar and almonds.
    Mix well.
    Half fill patty tins
    Bake in oven at 425 degrees for 15 minutes.

    Almond Cherry Cake

    Ingredients:
    • 6 ounces margarine
    • 6 ounces caster sugar
    • 4 eggs
    • Few drops of almond essence
    • 8 ounces self raising flour
    • 4 ounces ground almonds
    • 4 ounces glace cherries, rinsed, dried and quartered
    Methodology: Cream margarine and sugar until soft and fluffy.
    Beat in eggs one at a time, adding a little of the weighed flour with the last 2 eggs.
    Mix flour and smoothed ground almonds together, stir one third into the creamed mixture.
    Add cherries with the next third of flour and almonds, then fold in the remainder.
    Bake in a base lined, greased 7 inch cake tin in centre of oven at gas mark 4, electricity 350 degrees for 1 hour, then at gas mark 3, 325 degrees for a further 30 minutes.
    Turn cake out of tin when beginning to cool

    Almond Fingers

    Ingredients:
    • 4 ounces of self-raising flour
    • 4 ounces of semolina
    • 4 ounces of margarine
    • 4 ounces caster sugar
    • 1 small egg
    • Half a teaspoon of almond essence
    Methodology: Mix the ingredients to a stiff paste.
    Knead, then divide mixture into two.
    Press half the mixture into a greased tin about eight inches square and spread with jam.
    Spread the rest of mixture on top, then sprinkle with one ounce of flaked almonds.
    Bake in a moderate oven for about 20 minutes, then cool and cut into fingers.

    Almond Slices

    Ingredients:
    • 8 ounces plain flour
    • 2 ounces caster sugar
    • Pinch of salt
    • 3 ounces margarine
    • 2 egg yolks

    • Apricot jam
    • 2 egg whites
    • 8 ounces caster sugar
    • 4 ounces ground almonds
    Methodology: Put flour, sugar, salt into a bowl and rub in margarine.
    Mix to a firm dough with the beaten egg yolks.
    Roll out and prick with a fork.
    Whip up egg whites and fold in sugar and almonds.
    Bake at 375 degrees, Mark 5 for 25 minutes.
    Cool and cut into fingers (approximately 20).

    Apple Sauce Cake

    Ingredients:
    • 1/ 2 pound plain flour

    • 5 ounces butter
    • Grated rind of a lemon
    • 2 ounces grated candied peel
    • 1 level teaspoonful bicarbonate of soda
    • 1/2 level teaspoonful mixed spice

    • 1 teaspoonful castor sugar for dusting
    • 1/2 pint apple sauce (approximately 3 apples and 2 tablespoonfuls of water)

    • 2 eggs
    • 6 ounces soft brown sugar
    • 6 ounces sultanas
    • 2 ounces chopped walnuts
    • 2 ounces chopped glace ginger
    • 1 level teaspoonful powdered cinnamon
    • 1/2 level teaspoonful of ground ginger
    Methodology: Sieve flour with spices and bicarbonate of soda.
    Add prepared fruit, nuts and glace ginger.
    Whish eggs.
    Beat butter and sugar to a cream and add grated lemon rind.
    Gradually add eggs, flour and fruit mixture and lastly apple sauce.
    Mix well together.
    Pour into a prepared tin and dust top of cake with castor sugar.
    Place in oven about 1/2 way down.

    Bake for approximately 11/2 hours at 325 degrees until firm.

    Turn out on to a wire tray to cool.
    Delicious with butter.

    Arrowroot Angel Cake

    Ingredients:
    • 11/2 ounces arrowroot

    • 11/2 ounces flour

    • Pinch of salt
    • 1 level teaspoonful baking powder
    • 1/2 teaspoonful cream of tartar

    • 4 egg whites
    • 4 ounces castor sugar
    Methodology: Sieve the arrowroot and flour together with the baking powder and cream of tartar.
    Whisk the whites up very stiffly, fold in the sugar, and then gradually stir in the flour.
    Lastly, add a little vanilla essence.
    Blend thoroughly, but as lightly as possible.
    Put the mixture into an ungreased border tin, and bake in a moderate oven for 45 minutes.

    Balm Cake

    Ingredients:
    • 1 pound of flour
    • 3/4 ounce of yeast

    • 1/2 teaspoonful salt

    • 1/2 pint tepid milk

    • 6 ounces butter or lard
    • A little grated nutmeg
    • 1/2 pound currants

    • 1/4 pound sultanas

    • 6 ounces sugar
    • 2 ounces mixed peel
    • 1/2 teaspoonful ground cinnamon

    • 2 or 3 eggs
    Methodology: Sieve the flour, sugar, salt, and spice together, and warm a little in a basin.
    Add the yeast creamed with a little tepid milk, and mix to a light dough with the milk and the beaten eggs.
    Allow to rise for about 1 hour.
    Turn on to a floured board and knead in the fat and the prepared fruit.
    Half-fill well-greased loaf-tins with the dough, allow to rise until it has doubled its size, and bake in an oven at 400 degrees F., gas mark 6; until golden brown and thoroughly cooked.

    Banana Cake

    Ingredients:
    • 2 bananas
    • 1 egg
    • 2 ounces of margarine
    • 21/2 ounces castor sugar

    • 4 ounces self raising flour
    Methodology: Beat sugar and margarine together until very light.
    Add beaten eggs, mix well.
    Skin bananas and beat to a pulp with a fork, stir into other ingredients, then gradually mix in flour.
    Turn mixture into well greased cake tin.
    Bake in a moderate oven for 30-45 minutes.
    Cool on wire tray.

    Banana Cake (Alternative version)

    Ingredients:
    • 5 ounces self raising flour
    • 1/4 teaspoon of bicarbonate of soda

    • 1 ripe banana
    • 1 egg
    • 2 ounces soft butter
    • 5 ounces sugar
    • 1/2 teaspoon vanilla essence
    • 1/4 teaspoon of salt
    Methodology: Place egg, banana, sugar, butter, salt, in bowl and mash all together, or place in liquidiser and mix well.
    Sift flour and bicarbonate of soda in bowl.
    Mix all ingredients together.
    Bake in oven for 25 minutes at 375 degrees using a 7 inch square tin.

    Birthday Cake

    Ingredients:
    • 12 ounces flour
    • 8 ounces butter
    • 8 ounces sugar
    • 4 eggs
    • 1 level teaspoonful baking-powder
    • Grated rind of half a lemon
    • 4 ounces cherries
    Methodologies: Line a cake tin with well greased paper.
    Prepare the mixture as follows:
    Sieve the flour and baking powder, cut the cherries into four and add them to the flour.
    Put the butter and sugar into a basin and work them together until they resemble whipped cream.
    Beat in each egg separately.
    Stir in the flour and the grated lemon rind, adding a little milk if needed.
    Blend well, and put into the prepared cake tin, and cook in a moderate oven of about 350 degrees F., until the cake is firm and golden brown.
    When cold, cut the cake in half, and spread with butter icing and coat with glace icing.
    Decorate the top with cherries and walnuts.

    Black Bun

    This cake is especially munched at Hogmanay (31st December) and N'erday (New Years Day) in Scotland.

    Make short crust pastry by sifting 1/2 pound of flour and a good pinch of salt and rubbing in 4 ounces of fat (margarine or lard) until like breadcrumbs.
    Mix to a stiff dough with cold water.
    Turn on to a floured board, and roll out thinly.
    Have a greased tin and cut pastry to line it, retain enough pastry for the top.
    On to this pack the fruity filling comprising of:

    • 1/2 pound of flour

    • 1/2 teaspoon of cream of tartar

    • 1/2 teaspoon of bicarbonate of soda
      Sift the above 3 together
    • 1/4 pound of sugar

    • 2 pounds of dried fruit
    • 2 ounces of candied peel
    • 1 level teaspoon of ground ginger
    • 1 level teaspoon of cinnamon
    • 1/4 teaspoonful of black pepper

    • 2 ounces of chopped blanched almonds
    After mixing to a stiff consistency with milk; about 1 teacup.
    Spread evenly at the top and cover with left-over piece of pastry.
    Pull edges slightly away from the tin as you join the pastry by brushing with water and pressing edges.
    Brush over with a little beaten egg.
    Prick top all over.
    Bake for 21/2 to 3 hours in a moderate oven.

     



    Bran Fruit Loaf

    Ingredients:
    • 1 cup All Bran
    • 1 cup castor sugar
    • 1 cup mixed fruit
    • 1 cup milk
      Mix the above together and leave to steep for 1 hour.
      Mix in 1 cup self-raising flour.
      Put in greased 2 pounds loaf tin.
      Bake at 350 degrees for 11/2 hours.



    Bride Cake

    Ingredients:
    • 21/2 pounds of flour

    • 11/2 pounds of butter

    • 1 pound currants
    • 1 pound sultanas
    • 1/4 pint white wine

    • 1 pound sugar
    • 8 eggs
    • spice to taste
    • 8 ounces sweet almonds
    • 8 ounces candied peel
    • 1 1/2 glasses of brandy
    Methodology: Cream the butter, stir in sugar, beat egg whites until dry and add to the butter and sugar.
    Beat the yolks and add them to the flour with the spices.
    Beat both these mixtures together for 30 minutes.
    Mix in the fruit, candied peel, wine and brandy.
    Pound the almonds in a mortar with a little orange-flower water and mix in thoroughly.
    Put into well buttered and lined cake tins, cover with buttered papers to prevent burning and bake for several hours in a moderate oven.
    Ground almonds could be used to replace the whole nuts.
    This rich type of cake is usually covered with almond paste then royal icing.

    Brunswick Cake

    Ingredients:
    • 1/4 pound margarine

    • 7 ounces self-raising flour
    • 1/2 ounce mixed spice

    • 2 eggs
    • 3 ounces castor sugar
    • 4 ounces plain flour
    • 1/2 pound of syrup (warmed)

    • 1/2 ounce ground ginger


    Methodology: Cream margarine and sugar, add eggs and warmed syrup.
    Mix in flour and spices.
    Put into a well greased tin.
    Bake in oven at 400 degrees, gas mark 4 for around 1 hour.

    Butter Scotch Cake

    Ingredients:
    • 1/4 pound of butter or a good quality margarine

    • 1/2 cup brown sugar

    • 1 egg
    • a pinch of salt
    • 1 cup of sultanas
    • 1/4 teaspoonful of baking powder

    • 1 cup of brown sugar
    • 1 tablespoonful of butter or margarine
    • 3 tablepoonfuls of milk
    • 1 cup plain flour
    • 1 cup chopped nuts
    Cream butter, sugar, salt, beat in egg, stir in sultanas and nuts, add flour gradually and baking powder last.
    Mix well, spread in flat tin and bake in moderate oven until golden brown.
    Make icing with cup of brown sugar and the butter and milk.
    Boil for 2-3 minutes, cool and beat until it begins to stiffen.
    Spread on cake when cake is cold.
    Leave to set for 1-2 hours.

    Carrot Cake

    Ingredients:
    • 5 eggs, separated
    • 8 ounces castor sugar
    • 1 lemon's grated zest
    • 4 tablespoonfuls lemon juice
    • 8 ounces ground hazelnuts
    • 8 ounces grated carrots
    • 3 ounces buckwheat flour
    • 3 teaspoonfuls baking powder
    • Pinch of salt

      Icing:
    • 7 ounces icing sugar
    • 2 tablespoonfuls rum
    • 2 tablespoonfuls lemon juice
    • Marzipan carrots to decorate
    Methodology: Whisk the egg yolks with the sugar until light and fluffy.
    Add, one by one, the lemon zest and juice, hazelnuts and carrots.
    Sieve the buckwheat flour with the baking powder and fold in.
    Whisk the egg whites with the salt until stiff and fold into the mixture.

    Grease a 10 inch cake tin with a removable base and dust it with flour.
    Turn mixture into this and bake in a pre-heated oven; gas mark 5-6/375-400 degrees F/190-200 degrees C. for 50-60 minutes.
    Combine the icing sugar, rum and lemon juice and spread over the cooled cake.
    Decorate with marzipan carrots.

    Chelsea Ring

    Ingredients:
    • 8 ounces self raising flour
    • Pinch of salt
    • 2 ounces margarine
    • 1 beaten egg
    • 4 tablespoons milk
    • 10 ounces mincemeat

      Icing:
    • 4 ounces icing sugar, sifted
    • 4 teaspoons tepid water
    Methodology: Sift the flour and salt into a bowl.
    Rub in the margarine until mixture resembles fine breadcrumbs.
    Add the beaten egg and milk.
    Mix to a soft, but dry dough.
    Knead gently until smooth.
    Roll out, on a lightly floured surface, into an oblong 10 inches by 7 inches.
    Spread the mincemeat over the dough, and roll up lengthwise.
    Shape the roll into a circle and join the ends by damping with water; place on a greased baking sheet.
    Cut the top, slightly, at 11/2 inch intervals.

    Bake in the centre of the oven for 30 minutes; cool on a cooling tray.
    Make a thick glace icing with the icing sugar and tepid water, and when the ring is cold, ice the top of each section.
    Decorate with cherries and angelica.

    Cherry and Almond Dream Cake

    Ingredients:
    • 8 ounces flour
    • Pinch of salt
    • 1/2 teaspoonful baking-powder

    • 6 ounces butter or margarine
    • 6 ounces sugar
    • 2 ounces ground almonds
    • 3 ounces glace cherries
    • 3 eggs
    • Little vanilla essence
    Methodology: Sieve the flour, salt, and baking-powder together, stir in the ground almonds, and the cherries cut into quarters.
    Cream the butter and sugar until they are pale in colour and resemble whipped cream.
    Beat in each egg separately, adding a little flour if the mixture curdles.
    Stir in the dry ingredients, adding a little milk if necessary.
    Add a few drops of vanilla essence, blend thoroughly, place in a greased tin and bake at a temperature of 365 degrees F. for 20 minutes, then complete the cooking at 350 degrees F.

    Cherry Cake

    Ingredients:
    • 8 ounces butter or margarine
    • 6 ounces castor sugar
    • 4 eggs
    • 8 ounces plain flour
    • 2 ounces of ground rice
    • 2 level teaspoonfuls baking powder
    • 4 tablespoonfuls milk
    • Grated rind of 2 lemons.
    • 4 ounces glace cherries
    Methodology: Beat the butter or margarine with the sugar until light and creamy.
    Beat in the eggs separately.
    Add the grated lemon rind and glace cherries.
    Sieve the flour with the baking powder and ground rice and fold this into the mixture, moistening with the milk.
    Turn into a greased and floured 7 inch diameter cake tin.
    Dust the cake with castor sugar.
    Bake at 325 degrees using the 2nd runner from the bottom of the oven.
    Cook for around 75-90 minutes.

    Chocolate Cake

    Ingredients:
    • 4 ounces plain flour
    • 2 eggs
    • 1 level teaspoonful baking powder
    • 3 ounces castor sugar
    • 3 ounces margarine
    • 3 ounces chocolate
    • 1/2 gill of milk

    • 1/2 teaspoonful vanilla essence

    Methodology: Beat the margarine and sugar until light and creamy, add vanilla essence and beat in the eggs.
    Dissolve the chocolate in the milk and add alternately with the sieved flour and baking powder.
    Turn into a 6 or 7 inch cake tin, which has been greased and dusted with flour, and bake at 350 degrees for 1 hour, or slightly longer, on the 2nd runner from the bottom of the oven.
    You can use drinking chocolate powder in place of chocolate, but if you do, allow an extra tablespoonful of milk.
    When cold can be sliced through and spread with Chocolate Butter Icing and coated with Chocolate Icing.

    Chocolate Cake (Eggless)

    Ingredients:
    • 1 tablespoonful syrup
    • 3 ounces margarine
    • 1 cup of water
    • 8 ounces self raising flour
    • 1 ounce of cocoa
    • Pinch of salt
    • 3 ounces sugar
    • 1/2 teaspoonful baking soda

      Butter filling:
    • 2 ounces butter
    • 4 ounces sugar
    Methodology: Dissolve syrup with margarine mixed in a saucepan with the water.
    In a bowl, sift flour, cocoa, salt and sugar.
    Dissolve baking soda in the mixture in the saucepan.
    Add the contents of the saucepan to the bowl, stir quickly together and put in 2 greased sandwich tins or one bread tin.
    Bake for 20 minutes or until firm at 350 degrees.
    Fill with butter filling:
    Beat butter and sugar together with a drop of warm water and either vanilla or chocolate flavouring.
    If cake is made in a bread tin, split it through centre and add filling.
    Sandwich the 2 cakes together with filling.
    Ice the top of each with chocolate icing and sprinkle the top with nuts.

    Chocolate Gateau

    Ingredients:
    • 8 ounces castor sugar
    • 4 ounces plain chocolate
    • 8 ounces self-raising flour
    • 1/4 pint of milk

    • 2 ounces cocoa
    • 1 teaspoonful bicarbonate soda
    • 3 eggs
    • 4 ounces cooking fat
    • 4 ounces finely chopped walnuts
      For Frosting:
    • 1 pound icing sugar
    • 4 ounces butter
    • 1 egg yolk
    • 1 ounce cocoa
    • 4 ounces chocolate
    Methodology: Turn on oven and set at moderate; 350 degrees F, gas mark 4.
    Line the bases of two 8 inch sandwich tins.
    Grease well.
    Put chocolate, half the sugar and half the milk into a saucepan and melt slowly.
    Mix well and allow to cool.
    Sift together into a bowl, flour and remaining sugar, bicarbonate of soda, cocoa and rub in the fat.
    Make a well in the centre and gradually beat in nthe eggs alternately with remaining milk.
    Fold in cooled chocolate.
    Blend well.
    Turn into prepared tins and bake on centre runner for 45-50 minutes.
    Cool in the tins for 5 minutes, then turn on to wire rack.

    Sift icing sugar and cocoa into a bowl.
    Melt butter and chocolate together in a basin over a pan of hot water.
    When melted, stir into the icing sugar and beat well.
    Add egg yolk and beat until fluffy.

    Split each spong in half and spread with filling.
    Sandwich all together.
    Cover sides and sprinkle with chopped walnuts.
    Spread remaining icing on top of cake and mark into swirls with a knife.

    Chocolate Peppermint Slices

    Ingredients:
    • 2 ounces soft brown sugar
    • 4 ounces margarine
    • 1 teaspoon cocoa
    • 4 ounces of self-raising flour
    • Pinch of salt
    • 4 ounces icing sugar
    • 1/4 teaspoon peppermint essence
    • 4 ounces chocolate
    Methodology: Cream sugar and margarine until soft.
    Stir in dry ingredients
    Spread on greased Swiss roll tin.
    Bake at 375 degrees, Mark 5, for 20 minutes
    While still hot cut into 12 fingers and leave to cool.
    Mix the icing sugar and essence with a little water
    Spread over biscuit mixture and leave to set.
    Spread with melted chocolate.
    When cold cut into fingers.

    Chocolate Sponge Cake

    Ingredients:
    • 3 eggs
    • 4 ounces margarine
    • 4 ounces castor sugar
    • 3 ounces self-raising flour
    • 1 ounce ground rice
    • 1 ounce powdered chocolate
    • 1 tablespoon milk
    • Vanilla essence
    • 1/4 teaspoonful salt
    Methodology: Cream margarine and sugar, add the yolks of eggs singly, beating each in well with a little of the flour mixture.
    Add milk, mix well, then the flour, ground rice and vanilla essence.
    Fold in the stiffly beaten egg whites.
    Cook in 2 greased and floured sandwich tins at 375 degrees for 20-25 minutes.
    Sandwich together when cold with chocolate butter icing, spread top with melted chocolate.
    Decorate with walnuts.

    Christening Cake

    Ingredients:
    • 12 ounces flour
    • 8 ounces butter
    • 1/2 pound of mixed peel

    • 3 ounces cherries
    • 6 ounces sultanas
    • 1 pound currants
    • 5 eggs
    • Little milk to mix
    Methodology: Pick the fruit, chop the peel finely, cut the cherries into 4.
    Sieve the flour with a pinch of salt on to a sheet of kitchen paper.
    Add the prepared fruit to the flour.
    Put the butter into a basin and work it with a wooden spoon until it is soft, then beat in the sugar and continue beating the two until they resemble whipped cream.
    Beat in each egg separately, adding a little of the dry ingredients after each egg, if there is sign of curdling.
    Lastly, stir in the remainder of the dry ingredients, adding a little milk as required.
    It is not possible to give the exact quantity, as this depends on the size of the eggs, and the moisture in the flour.
    Put the mixture into a paper-lined and well-greased cake tin, and bake in a slow oven for about 3 hours until it is golden brown and firm to cut.

    Christmas Cake

    Ingredients:
    • 8 ounces plain flour
    • 6 ounces margarine
    • 6 ounces soft brown sugar
    • 3 eggs
    • 3 tablespoonfuls milk
    • 3 dessertspoonfuls rum, sherry or whisky
    • A few drops almond essence
    • 1 ounce almonds
    • 6 ounces raisins
    • 5 ounces currants
    • 4 ounces sultanas
    • 2 ounces glace cherries
    • 11/2 ounces mixed peel

    • 11/2 level teaspoonfuls baking powder

    • 11/2 level teaspoonfuls mixed spice

    • 3/4 level teaspoonful ground ginger

    • 3/4 level teaspoonful cinnamon

    • 3/4 level teaspoonful salt
    Methodology: This quantity is for an 8 inch cake, about 21/2 inches deep when baked.

    Prepare an 8 inch cake tin by lining with greased greaseproof paper.
    Blanch and chop almonds, prepare fruit, chop peel, and cut cherries in half.
    Sieve all the dry ingredients together.
    Beat the margarine and sugar to a cream, add almond essence, and beat in the eggs.
    Mix dry ingredients with the fruit and stir in, moistening with milk and liquor.
    Turn into prepared tin and hollow out the centre slightly.
    Place on the 2nd runner from the bottom of the oven.
    Bake at 300 degrees for 3 hours approximately.
    Leave in the tin until cold.

    Clootie Dumpling (Champion)

    Ingredients:
    • 6 ounces of self-raising flour
    • 6 ounces brown breadcrumbs
    • 6 ounces suet
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons cinnamon
    • 1 teaspoon of ginger
    • 4 ounces currants
    • 6 ounces of sultanas
    • 4 ounces soft dark-brown sugar
    • 2 tablespoons syrup
    • Approximately 11/2 cups of milk

    Methodology: Place your cloot in boiling water.
    Mix all the ingredients together with the milk to make a fairly soft consistency.
    Make sure everything is mixed well.
    Take the cloot out of the water and wring, then lie it out flat and dredge well with flour.
    Smooth the flour over the cloot with your hands to get an even spread.
    Place the mixture on the cloot, draw it together evenly, leaving room for expansion, and tie the cloot with string.
    Put a plate in the bottom of the pot, and the cloot with the mixture on top of that.
    Use a large pot, big enough to allow covering the dumpling with water.
    That way there will be no need to top up through the cooking.
    Simmer the dumpling for two to three hours.
    Remove from the pot and put it in a colander in the sink.
    Untie the string and gently pull the corners of the cloot apart.
    Put a plate over the dumpling in the colander and whip it over.
    Carefully peel the cloot away from one corner.

    Clootie Dumpling

    Ingredients:

    • 1 pound of self-raising flour
    • 1 teaspoonful of mixed spice
    • 1 teaspoonful of cinnamon
    • 1 teaspoonful of ground ginger
    • 1/4 pound of suet

    • 1 tablespoon of syrup
    • 1 tablespoon of treacle
    • 1 pound of currants or 2 pounds of mixed fruit
    • 1 pound of raisins
    • 1 grated apple
    • 2 eggs
    • milk
    Methodology:
    Mix flour, suet, mixed spice, cinnamon, ground ginger, syrup and treacle. Add currants, raisins and grated apple and mix. Add two eggs and milk and stir to a stiff dough. Put a large plate in the bottom of pot and half fill with water. Bring to the boil. While water is heating, wet middle of linen cloth. Sprinkle with flour and place dumpling in cloth and tie at the top.

     

    If water is boiling, place dumpling on the plate and boil for three hours. Have boiling water ready to top up if needed.

    After three hours lift dumpling out of the pot. Remove from cloth by opening the top and peeling slowly. Turn upside down on to another plate. Leave to cool.



    Coconut Cakes (small)

     

    • 9 ounces of coconut
    • 1 egg
    • 6 ounces of sugar

     



    Coconut Delights

    Ingredients:
    • 3/4 cupful of sugar

    • 1/2 cupful margarine

    • 2 cupfuls flour
    • 1/2 teaspoon flavouring (lemon or vanilla)

    • 1/2 cupful of desiccated coconut

    • 1 egg
    • 1 tablespoon of milk
    Methodology: Beat yolk and white of egg separately.
    Cream sugar and margarine together until light, then beat in the egg.
    Add the milk and flour, then coconut and flavouring essence.
    The dough will be fairly stiff.
    Roll out thin and cut into rounds.
    Place on baking tin and bake in a quick oven for 5-10 minutes.
    Cool on wire tray. Store in tin.

    Coffee Sandwich Cake

    Ingredients:
    • 5 ounces flour
    • 1/4 teaspoonful baking powder
    • Pinch of salt
    • 5 ounces castor sugar
    • 5 ounces butter
    • 2 large eggs
    • Little milk to mix.
    Methodology: Sieve the flour, salt, and baking powder together.
    Separate the yolks from the whites of the eggs; beat the yolks and sugar together until they are very light and frothy.
    Stir in the flour and blend thoroughly.
    Whip up the whites of eggs stiffly and fold into the mixture.
    Pour into a well greased sandwich tin, and cook in a hot oven of 370 degrees F. for the first 20 minutes, then at 350 degrees F. until cooked.
    When firm and evenly browned, remove from the oven and cool on a wire tray.
    When cold, split in half, spread with Coffee Butter Icing, sandwich, and coat with Coffee Glace Icing.

    Coffee Butter Icing

    Ingredients:
    • 2 ounces butter
    • 2 ounces icing sugar
    • 2 teaspoonfuls strong coffee essence.
    Methodology: Work the butter and sugar together until well blended and resembling whipped cream.
    Mix in the coffee essence and blend again.

    Coffee Glace Icing

    Ingredients:
    • 8 ounces icing sugar
    • Coffee essence or strong coffee
    Methodology: Sieve the icing sugar, add sufficient warm, freshly-made coffee to make the icing of such a consistency that it will coat the back of the spoon.
    If fresh coffee is not available, use coffee essence dissolved in a little warm water.

    Cornflour Cake

    Ingredients:
    • 4 ounces flour
    • 2 ounces cornflour
    • 1 teaspoonful baking powder
    • Pinch of salt
    • 4 ounces butter or margarine
    • 4 ounces castor sugar
    • 1 large or 2 small eggs
    • A little vanilla essence
    • Milk to mix
    Methodology: Sieve the flour, cornflour, salt, and baking powder together.
    Put the butter and sugar into a basin and work together with a wooden spoon until they resemble beaten cream.
    Separate the yolks from the whites of the eggs, beat the yolks and the butter and sugar mixture, and then stir in the flour, adding sufficient milk to mix.
    Whip up the whites of egg very stiffly and fold them into the mixture as lightly as possible.
    Lastly, add the vanilla essence.
    When all the ingredients are well blended, pour into a greased, paper-lined cake tin and bake in a moderate oven for around 40 - 60 minutes until the cake is golden brown and firm.

    Cowboy Cake

    Ingredients:
    • 2 cups self raising flour
    • 2 ounces margarine
    • 1 cup granulated sugar
    • 1 cup icing sugar
    • 6 egg whites
    • Pinch of salt
    • 1 teaspoon baking powder
    • Some drops of vanilla essence
    Methodology: Cream margarine with the sugar and add the icing sugar, cream again.
    Sift flour, salt, baking powder 3 times, then add to margarine
    Fold in egg whites.
    Bake in moderate oven for 35 minutes.

    Currant and Lemon Cakes

    Ingredients:
    • 2 ounces butter or margarine
    • 2 ounces of Demarara sugar
    • 1 level tablespoonful golden syrup
    • 1 large egg
    • 3 ounces of self-raising flour
    • 1 ounce currants
    • A little grated lemon rind
    • 1/2 ounce candied peel
    Methodology: Beat the butter or margarine, the sugar and the golden syrup to a cream.
    Beat in the egg and stir in the sieved flour, cleaned currants, chopped peel and grated lemon rind, to taste.
    Mix well and put the mixture into 12 greased patty tins or paper baking cases.
    Bake at 350 degrees for about 17 minutes until a light golden brown.

    Dark Chocolate Sandwich

    Ingredients:
    • 6 ounces brown sugar
    • 2 eggs
    • 2 level tablespoonfuls of golden syrup
    • 6 ounces plain flour
    • 1 level teaspoon salt
    • 1 level teaspoon bicarbonate soda
    • 2 ounces Bournville Cocoa
    • 4 ounces margarine or butter
    • 1 tablespoon vinegar
    • 1/2 cup milk
    Methodology: Place the sugar, eggs, golden syrup, soda, salt and cocoa and half of the sifted flour in a basin.
    Melt the fat over a gentle heat. It should be warm not hot.
    Add milk and vinegar to the fat.
    This will lead to the liquid looking curdled.
    Pour the liquid onto the ingredients in the basin and beat for 4 minutes.
    Add remaining ingredients and beat for 1 minute.
    Pour into 2 greased 7 inch sandwich tins.
    Bake in a moderate oven for 25-30 minutes.
    Fill and ice when cold with chocolate frosting.

    Doughcake

    Ingredients:
    • 1/2 pound flour

    • 2 ounces butter or margarine
    • 1 egg
    • 1/2 ounce yeast

    • 1/2 ounce peel

    • 2 ounces sugar
    • 2 ounces currants
    • 1 ounce of sultanas
    • Milk and water to mix, about 1/4 pint

    • 1/4 teaspoonful of salt.
    Methodology: Sieve the flour and salt into a basin, rub in the fat.
    Mix the yeast with a little of the warm milk and water, and pour it into the flour, add the rest of the ingredients, chopped peel, currants etc., and mix to a soft dough.
    Add milk until when finished mixing, the dough is slightly softer than for bread-making.
    Half-fill a greased and floured cake tin.
    Put to rise in a warm place until the dough has doubled its bulk.
    Then bake in a hot oven of approximately 390 degrees F. for 30 minutes.

    Double Cream Sponge

    Ingredients:
    • 3 eggs
    • 3 ounces castor sugar
    • 4 ounces self-raising flour
    Methodology: Beat the eggs and sugar till light and leaving trail in mixture.
    Double sieve the flour.
    Gradually fold in the flour with a metal spoon.
    Pour mixture into 2 well greased sandwich tins.
    Bake in hot oven, 450 degrees for 15 minutes.
    Sandwich with fresh cream beaten with a few drops of vanilla essence.
    Sift top with icing sugar.

    Dream Cake

    Ingredients:
    • 2 ounces of margarine
    • 1 cup of self-raising flour
    • 2 ounces castor sugar
    • 2 egg yolks
    Methodology: Mix all the ingredients and spread them on a swiss roll tin.
    Top:
    Ingredients:
    • 2 egg whites beaten stiff
    • 1 cup castor sugar
    • 1 cup of dessicated coconut
    Methodology: Mix the castor sugar and the coconut and fold into the egg whites.
    Spread on the sponge and bake in a moderate oven for 20-30 minutes until pale brown.

    Dundee Cake

    Ingredients:
    • 8 ounces plain flour
    • 6 ounces of margarine
    • 6 ounces castor sugar
    • 4 eggs
    • 1 level teaspoonful mixed spice
    • 1 level teaspoonful baking powder
    • 1 ounce raisins
    • 3 ounces currants
    • 3 ounces sultanas
    • 1-2 ounces candied peel
    • 1 ounce almonds.
    Methodology: Beat the margarine and sugar until light and creamy, then beat in the eggs.
    Sieve the flour, baking powder and spice together.
    Fold this into the mixture, adding the fruit and finely chopped peel, also half the almonds, finely shredded.
    Cook in a 7 inch tin, which has been greased and floured.
    Put in the mixture and hollow out the centre slightly.
    Arrange the rest of the almonds on top of the cake.
    Bake at 325 degrees for about 2 hours.
    Use the 2nd runner from the bottom of the oven.

    Eccles Cakes

    Ingredients:
    • 1 pound (450g) prepared flaky or rough puff pastry
    • 1 ounce (25g) butter or margarine
    • 1 tablespoon (15ml) sugar
    • 3 ounces (75g) currants
    • 1 ounce (25g) cut mixed peel
    • 1/4 teaspoon (1/2 x 2.5ml) mixed spice

    • 1/4 teaspoon (1/2 x 2.5ml) grated nutmeg

    • Caster sugar
    Methodology: Roll out the pastry 1/4 inch (5mm) thick on a lightly floured surface and cut into 12-14 rounds using a 4 inch (10cm) pastry cutter.

    Cream together the fat and sugar, add the currants, peel and spices, and place spoonfuls of the mixture in the centre of each pastry round.
    Gather the edges of each round together to form a ball.
    With the smooth side uppermost, form into a flat cake.
    Make two cuts in the top of each cake with a sharp knife.
    Brush with water and dust with cater sugar.
    Put on a baking sheet and bake in a preheated hot oven, 220 degrees celcius/425 degrees F/Gas mark 7, for 20 minutes or until golden brown.

    Florence Cake

    Ingredients:

      Pastry:
    • 4 ounces short crust
      Filling:
    • 2 tablespoonfuls currants (cleaned)
    • 2 ounces sugar
    • 1 level teaspoonful baking powder
    • 1 egg
    • 2 ounces margarine
    • 3 rounded tablespoonfuls flour
    • A little milk
    Methodology: Roll out pastry thinly and line greased sandwich tin, pressing well down at edge.
    Sprinkle on cleaned currants.
    Cream margarine and sugar together, then beat in sieved flour and baking powder, gradually along with beaten egg.
    Add enough milk to make a soft dropping mixture.
    Pour on top of currants.
    Bake in a fairly hot oven, about 30 minutes, till pastry is crisp and filling lightly browned and firm to touch.
    Ice top if liked.

    Fruit and Nut Ring

    Ingredients:
    • 5 ounces (150g) whole brazil nuts
    • 5 ounces (150g) halved walnuts
    • 4 ounces (100g) dried apricots, roughly chopped
    • 4 ounces (100g) dried dates, chopped
    • 3 ounces (75g) raisins
    • 6 ounces (175g) mixed coloured glace cherries
    • 3 ounces (75g) candied peel
    • 3 ounces (75g) sifted plain flour
    • 1 lemon, grated rind and juice

       

    • 1/2 teaspoonful baking powder

       

    • 1 teaspoonful of vanilla essence
    • 3 ounces (75g) light muscovado sugar
    • 3 eggs
    Methodology: To make one 8 inch (20cm) round cake.
    Preheat the oven to 150 C/ 300F / Gas mark 2.
    Mix all the nuts and dried fruit together; then set these aside.
    Whisk together all of the remaining ingredients in a large bowl or a food processor until they form a smooth batter.

    Add the nuts and fruit to the batter and stir thoroughly until they are completely covered and bound together.

    Grease a 8 inch cake tin or ring mould and sprinkle with flour, then pour in the cake mixture.
    Bake for 2 hours, leave to cool in the tin, then turn out.

    Leave for 3 days before eating.
    This will keep fresh for up to one month if stored in an airtight tin.


    Fruit Cake

    Ingredients:
    • 12 ounces plain flour
    • 3 level teaspoonfuls baking powder
    • 9 ounces butter
    • 9 ounces castor sugar
    • 6 eggs
    • 6 ounces sultanas
    • 6 ounces currants
    • Pinch of salt
    • 41/2 ounces glace cherries

    • 41/2 ounces candied peel

    Beat the butter and sugar until light and creamy.
    Beat in the eggs separately, stirring in a teaspoonful of flour with each egg.
    Then stir in the remainder of the flour sieved with the baking powder, then add the cherries cut in half.
    Add the fruit and the finely chopped candied peel.
    Turn the mixture into a round 9 inch cake tin which has been greased and lined with greased greaseproof paper.
    Bake at 300 degrees, using the 2nd runner from the bottom of the oven and cook for approximately 3 hours.
    Remove from the oven and leave the cake in the tin to cool.

    Fruit Luncheon Cake

    Ingredients:
    • 6 ounces self-raising flour
    • 1 level teaspoonful mixed spice
    • Pinch of salt
    • 3 ounces of margarine or dripping
    • 1 ounce of peel
    • 3 ounces brown sugar
    • 3 ounces currants or sultanas
    • 1 egg
    • 4 tablespoonfuls milk.
    Methodology: Sieve the flour, salt and spice, rub in the fat, and stir in the sugar, fruit and peel.
    Mix with egg and milk to a fairly stiff consistency.
    Cook in a 1 pound bread tin and use the 2nd runner from the bottom of the oven.
    Bake at 350-375 degrees for 75 minutes, or double the quantity and cook in a 7 inch cake tin for 2 hours.
    Tins should be greased and dusted with flour.

    Fruit Layer Cake

    Ingredients:
    • 12 ounces flour
    • 1 teaspoonful baking powder
    • Pinch of salt
    • 7 ounces butter
    • 3 ounces raisins
    • 4 ounces sultanas
    • 3 eggs
    • Little vanilla essence
    • Little milk
    Methodology: Well grease and flour two sandwich tins.
    Sieve the flour, baking powder, and salt into a bason.
    Work the butter and sugar together until they are of a creamy consistency and pale in colour.
    Separate the yolks from the whites of eggs, stir the yolks into the creamed butter and sugar, and stir in the dry ingredients as lightly as possible.
    Lastly, add the raisins and sultanas and a little milk.
    Whip up the whites of eggs stiffly and fold into the cake mixture, together with the vanilla essence.
    Put half of the mixture into each sandwich tin, spread smoothly with a palette-knife, and bake at 360 degrees F. for the first 10 minutes, and complete at 350 degrees F.
    Cool on a cake tray and when cold, spread with butter icing and dredge with icing sugar.

     

     

     

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