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Cakes Recipes [M-Z]

 

Cakes M-Z: Menu

 

Madeira Cake

Ingredients:

    • 8 ounces butter or margarine
    • 6 ounces castor sugar
    • 4 eggs
    • 10 ounces plain flour
    • 2 level teaspoonfuls baking powder
    • 4 tablespoonfuls milk
    • Grated rind of 2 lemons.

To Make: Beat the butter or margarine with the sugar until light and creamy.
Beat in the eggs separately.
Add the grated lemon rind.
Sieve the flour with the baking powder 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.


Manchester Currant Cake

Ingredients:

    • 9 slices stale bread
    • A scant 1/2 cup of flour
       
    • 1 egg
    • 1/2 cup Demerara sugar
       
    • 2 ounces butter
    • 4 ounces currants
    • 1/3 cup milk
       
    • 1/2 teaspoon baking powder
       
    • A pinch of salt
    • 2 teaspoonful of mixed spice
    • Grated rind of 1/2 lemon
    • Pastry

To Make: Make bread into crumbs, cover with cold water and leave an hour.
Squeeze dry.
Sift all dry ingredients together, rub in the butter and add currants, sugar and lemon rind.
Beat egg, add milk then combine with the bread and add to the flour mixture.
Blend well.
Line a 12 by 8 inch baking tin with pastry, cover with the currant mixture and top with pastry.
Seal edges, prick gently all over and bake at 375 degrees, gas mark 5 until brown, approximately 1 hour.
Sprinkle thickly with sugar and allow to cool in the tin.
Delicious served with fresh cream or ice cream


Marble Cake

Ingredients:

    • 6 ounces margarine
    • 3 eggs
    • Pinch of salt
    • 1 level tablespoonful sifted cocoa powder
    • 1 level teaspoonful instant coffee mixed in:
    • 1 teaspoonful boiling water
    • 1 Swiss Roll tin (7 by 11 inches)
    • 6 ounces sugar
    • 6 ounces self-raising flour
    • 2 tablespoonfuls milk
    • Greaseproof paper

To Make: Cream together margarine and sugar till pale and fluffy.
Add eggs one at a time, beating well.
Sift flour with salt and fold it with the milk, into the mixture.
Divide the cake mixture into 3 bowls equally divided.
Add the sifted cocoa into one bowl, and the coffee into the second, leaving the third plain.
Stir each bowl well.
Arrange the 3 mixtures in alternate spoonfuls into the lined cake tin.
Using a knife, smooth the mixture over the top to flatten it all out.
Bake at 350 degrees F., gas mark 4 for 35 minutes.
Icing: Beat 3 ounces butter and 6 ounces icing sugar together until smooth.
Add a little sifted cocoa powder and coffee.
Beat well and spread on top of cake.
Mark with a fork.


Muffins

Ingredients:

    • 3 pounds of plain flour
    • 1 ounce yeast
    • 1 1/2 pints skimmed milk ( or half full and half skimmed)
    • 2 teaspoons salt
    • 1 teaspoon sugar

To Make: Mix yeast and sugar
Add the tepid liquid
Mix 21/2 pounds of flour and the salt.


Add the yeast mixture
Knead well and leave to prove (30 minutes)
Knead again and leave to prove (30 minutes)
Cover tray with 1 inch of flour.
Make hollows
Put small balls of dough in hollows
Prove for 30 minutes.
Heat griddle and grease it.
Bake muffins 4-5 minutes each side
Serve hot.


Never Fail Chocolate Cake

Ingredients:

    • 6 ounces melted butter
    • 10 ounces plain flour
    • 10 ounces caster sugar
    • 4 eggs
    • 2 tablespoonfuls cocoa
    • 2 heaped teaspoonfuls baking powder
    • 6 tablespoonfuls milk

To Make:Mix all the ingredients except the baking powder together and beat for 5 minutes.
Add the baking powder and mix well.
Bake in a large lined tin for 35 minutes at 350 degrees F.


Old Fashioned Apple Cake

Ingredients:

    • 1 teaspoon baking powder
    • 8 ounces plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon of bicarbonate of soda
    • 1 teaspoon of cinnamon
    • 1/2 teaspoon of cloves
       
    • 1/2 teaspoon of nutmeg
       
    • 4 ounces margarine
    • 7 ounces sugar
    • 2 eggs
    • 8 heaped tablespoons of thick apple sauce
    • 4 ounces raisins
    • 2 ounces chopped nuts

To Make: Sift all dry ingredients together.
Put the fat and sugar in a warm bowl, and beat for 2 minutes.
Add eggs; and beat for another 2 minutes.
Add nuts, raisins and apple sauce and mix until blended.
Pour into an 8 or 9 inch greased and floured square baking tin.
Bake at 350 degrees, moderate oven for 11/2 hours.

Leave to cool.


Oldham Parkin Cake

Ingredients:

    • 14 ounces flour
    • 8 ounces fine oatmeal
    • 14 ounces treacle
    • 8 ounces butter
    • 8 ounces sugar
    • 1 tablespoon cream
    • 1 teaspoon bicarbonate of soda
    • A pinch of ground mace and ground nutmeg
    • 11/2 ounces candied lemon peel
       
    • 1/2 ounce ground ginger



Mix together flour and oatmeal, rub in the butter, add all other dry ingredients and mix well.
Warm the treacle, add the cream and pour over dry ingredients.
Leave overnight then put into a well buttered shallow tin.
Bake in a moderate oven until firm 350 degrees, gas mark 3 for about 90 minutes.


Orange Sponge

Ingredients:

    • 2 ounces margarine
    • 1 egg
    • 4 ounces self-raising flour
    • 2 ounces castor sugar
    • 1 orange
    • 2 tablespoonfuls milk

To Make: Cream margarine and sugar.
Beat in egg, milk and seived flour, and grated rind of orange.
Put in greased tin and cook for 20 minutes approximately at 425 degrees.
Make butter icing with juice of the orange and spread on sponge.


Paradise Cake

Ingredients:

    • 4 ounces margarine
    • 4 ounces of castor sugar
    • 1 egg
    • 2 ounces ground almonds
    • 2 ounces of semolina or ground rice
    • 4 ounces sultanas
    • 2 ounces chopped glace cherries

To Make:Line a swiss roll tin with short pastry.

Cream margarine and sugar, then add the egg, beaten.
Mix in the ground almonds and semolina/ground rice.
Then add the sultanas and cherries.
Spread on top of the pastry and bake in a moderate oven for 20-25 minutes.
Dust with castor sugar when cold.


Perfection Sponge

Ingredients:

    • Whites of 2 eggs
    • Yolks of 3 eggs
    • 5 ounces sugar
    • 4 ounces plain flour

To Make: Whisk whites and yolks of eggs separately.
Put the sugar into a clean saucepan with 1/4 pint of cold water.

Bring to boil, and boil hard for 5 minutes.
Cool for 5 minutes, then pour the syrup on to the well whisked yolks and whites of eggs.
Continue whisking for 15 minutes or longer until the mixture thickens.
Fold in the sifted flour as lightly as possible, blend thoroughly and pour into a prepared tin (7 inches wide 3 inches deep).
Bake in a quick oven.


Pineapple Sponge Cake

Ingredients:

    • 4 eggs
    • 8 ounces sugar
    • 2 ounces white flour
    • 3 ounces potato flour
    • 1 large fresh pineapple or large tin of pineapple slices
    • 2 level teaspoonfuls baking powder
    • 11/2 tablespoons of rum (optional)
       
    • 1/2 pint cream



To Make: Whip sugar and eggs until fluffy (a lengthy process, but worth it!)
In a separate bowl mix the 2 flours and the baking powder.
Add a little at a time, stirring gently, to the mixture in the first bowl.
Turn into a 10 inch, well greased cake tin, and bake for 20-30 minutes at gas mark 6, 425 degrees F.)
Soak sliced pinapple in rum (if being used).
Drain off juice if using tinned pineapple.
Cut the cake in half, cover the lower half with pineapple slices, then cream.
Put the other half of the cake on, cover with remaining slices of pineapple, and decorate with the remaining cream.


Plainer Sandwich Cake

Ingredients:

    • 5 ounces butter or margarine
    • 5 ounces castor sugar
    • 3 eggs
    • 6 ounces self-raising flour
    • A few drops of vanilla essence

To Make: Beat the butter or margarine with the sugar until light and creamy.
Add the vanilla essence and beat in the eggs separately.
Fold in the sieved flour.
Put the mixture into two 8 inch sandwich tins, which have been greased and dusted with flour.
Bake at 375 degrees for about 28-30 minutes.
Use the 3rd runner from the top and the 1st runner from the bottom of the oven.


Potato & Apple Cake

Ingredients:

    • 11/2 pounds of plain flour
    • 6 boiled potatoes (mashed)
    • 3 ounces castor sugar
    • 8 ounces of beef or pork dripping
    • 6 large cooking apples
    • A little cold milk

To Make: Sift flour and rub in dripping with the finger tips until the mixture resembles fine breadcrumbs.
Add mashed potatoes and mix into flour.
Add a little milk to make a stiff dough
Lightly flour table and roll dough to 1/2 inch thick.


Grease and ovenproof dish and line with 1/3 dough.

Add a layer of apples, sprinkle with sugar, add another layer of dough, and of apples, finishing with layer of dough.


Bake in centre of oven at 350 degree for 1 hour.


Praline Cake

Ingredients:

    • 4 ounces margarine
    • 4 ounces castor sugar
    • 3 beaten eggs
    • 2 ounces coconut
    • 2 ounces chopped almond
    • 3 ounces chocolate flakes
    • 2 ounces self-raising flour

To Make: Cream margarine and sugar, add all other ingredients.
Put into greased cake tin and bake for 30 minutes in a moderate oven.
When cold, top with chocolate icing.


Preston Gingerbread

Ingredients:

    • 12 ounces plain flour
    • Pinch of mixed spices
    • 1/4 level teaspoon of nutmeg
    • 1 rounded teaspoon of ginger
    • 1/8 pint warm milk
    • 2 ounces butter
    • 2 ounces Demerara sugar
    • 4 ounces black treacle
    • 1/2 teaspoon baking soda
    • 1 large egg (beaten)

To Make: Sift flour, spices into bowl.
Rub in butter so it resembles breadcrumbs.
Sprinkle in sugar.
Warm treacle,
Mix baking soda with warm milk and add to treacle.
Add beaten egg
Beat thoroughly to a thick batter.
Pour into large cake tin 10 inch by 8 inch.
Bake at 350 degrees for 45-50 minutes.


Pumpkin Cake

Ingredients:


    For the cake:
    • 300 g / 10 ounces self-raising flour
    • 300 g / 10 ounces light muscovado sugar
    • 3 teaspoonfuls mixed spice
    • 2 teaspoonful bicarbonate of soda
    • 175g / 6 ounces sultanas
    • 1/2 teaspoonful of salt
       
    • 4 eggs, beaten
    • 200g / 8 ounces butter, melted
    • zest of 1 orange
    • 1 tablespoonful of orange juice
    • 500g / 1 pound 2 ounces pumpkin or squash flesh, grated (peeled weight)
      For Drenching and Frosting
    • 200g pack of soft cheese
    • 85g / 3 ounces butter, softened
    • 100g / 4 ounces sifted icing sugar
    • zest of 1 orange and juice of 1/2 orange.


To Make: Heat oven to 180c/160c/gas mark 4.
Butter and line a 30 x 20 cm baking tin with baking parchment.
Put the first 6 ingredients into a large bowl and mix well.
Beat the eggs into the butter, stir in the orange zest and juice then mix into the dry ingredients.
Stir in the pumpkin.
Pour the batter into the tin and bake for 30 minutes, until golden and springy.

For the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 teaspoonful of the juice till smooth and creamy, then chill.
When the cake is done, cool for 5 minutes then turn onto a cooling rack.
Prick all over with a skewer and drizzle with the rest of the orange juice while warm.
Cool completely.

Give the icing a quick beat to loosen, then spread over the cake with a palette knife in peaks and swirls.
If you're making the cake in advance, keep in the fridge, taking out 30 minutes before serving.
This cake can keep, covered in the fridge for up to 3 days.
This is a favourite Halloween cake.


Queen Cakes

Ingredients:

    • 6 ounces margarine
    • 6 ounces castor sugar
    • 3 eggs
    • 8 ounces self-raising flour
    • 2 ounces sultanas
    • A few drops of vanilla essence

To Make: Beat the margarine and sugar till light and creamy.
Add vanilla, beat in eggs and stir in the flour and fruit.
This quantity makes 24 cakes.
Cook in patty tins which have been greased and dusted with flour.
Pre-heat to 475 degrees, put in cakes and immediately turn to 400 degrees.
Cook for approximately 17 minutes.


Quick Fruit Cake

Ingredients:

    • 8 ounces self-raising flour
    • 4 ounces sugar
    • 4 ounces margarine or butter
    • 2 eggs
    • 12 ounces dried fruit
    • Srinkle of mixed spice
    • 1/2 cup of milk

Mix all the ingredients together and bake for 40 minutes at 160 degrees C.


Raisin Loaf Without Fat

Ingredients:

    • 4 cups of self raising flour
    • 1 cup of raisins
    • 1/2 cup of sugar
    • 3 teaspoonfuls of Baking Powder
    • 2 cups of milk
    • 2 eggs

 

To Make:

Sieve flour, baking powder, sugar, raisins, eggs together and mix to a soft dough with milk (dried milk will do if that's all you have). Bake in a moderate oven for 35 to 45 minutes.



Rich Plum Cake

Ingredients:

    • 1/2 pound plain flour
       
    • 4 eggs
    • 1/4 pound of ground almonds
       
    • 1/2 pound currants
       
    • 1 dessertspoon sherry
    • 1/4 pound mixed peel
       
    • 1/4 pound glace cherries
       
    • 1/2 pound sultanas
       
    • 1/4 teaspoonful baking powder
       
    • 6 ounces butter
    • 1/2 pound brown sugar


To Make: Cream butter and sugar.
Add eggs one at a time and beat well.
Stir in sieved flour and baking powder, dried fruit, ground almonds, etc.
Add a little milk if necessary (the mixture must not be too moist).
Place cake mixture in prepared tin and bake in a slow oven for 3 hours.


Rock Cakes

Ingredients:

    • 3 ounces margarine, butter or dripping
    • 3 sugar
    • 1 egg
    • 3 ounces currants or sultanas
    • 1 ounce peel or 1 dessertspoonful marmalade
    • 1 level teaspoonful mixed spice
    • Good pinch of salt
    • Milk of water
    • 1/2 pound self-raising flour

To Make: Sieve the dry ingredients, rub in the fat, and stir in the sugar and fruit.
Mix to a stiff dough with egg and liquid.
Place on greased baking trays with two forks and bake at 400-425 degrees for about 20 minutes.
This quantity makes about 10 cakes.


Rossendale Sad Cake


Ingredients:

    • 1 pound plain flour
    • 8 ounces fine suet or lard
    • 2 ounces sugar
    • Pinch of salt
    • 5 fluid ounces cold water
    • Currants (optional)

To Make: Rub the fat into flour and salt, add the sugar and currants if liked, then mix to a workable pastry with cold water.
Bake in a hot oven until golden.
Serve hot and buttered.


Royal Queen Cake

Grease a square cake tin (6 to 8 inches) and dust the inside lightly with flour.
Sieve together 41/2 ounces of plain flour


2 ounces of cornflour, and 3 level teaspoonfuls of Royal baking powder.

Cream together 41/2 ounces of margarine and 7 ounces of sugar until soft and pale in colour.

Beat in yolks of 2 eggs one at a time, and add a few drops of lemon essence, and 6 tablespoons of milk. Stir in the flour mixture.

Whip up the whites of 2 eggs stiffly, and fold in as lightly as possible.
Put mixture into prepared tin, and bake on middle shelf of oven at 370 degrees (Regulo 4 Mainstat D) for 35-45 minutes.

When baked, leave cake on wire cake tray until cold.
Sprinkle with icing sugar.



Semolina Cake

Ingredients:

    • 11/2 cups of flour
    • 1/2 cup of semolina
    • 4 ounces margarine
    • 3 ounces castor sugar
    • 1 egg
    • 1 cup milk
    • 2 teaspoons of baking powder
    • rind of 1 lemon

To Make: Sift flour, baking powder, add semolina, sugar.
Mix thoroughly.
Rub in margarine until mixture resembles fine breadcrumbs.
Add grated rind of lemon and well beaten egg.
Mix with milk.
When mixture is well blended turn into greased tin and bake in moderately hot oven for 11/2 hours.


Somerset Cider Cake

Ingredients:

    • 4 ounces butter
    • 2 eggs
    • 1/2 level teaspoon of nutmeg
    • 1 ounce of icing sugar
    • 4 ounces sugar
    • 8 ounces self-raising flour
    • 4 tablespoons sweet cider

To Make: Cream butter and sugar until fluffy.
Add beaten eggs.
Beat until mixture looks like cream
Sift flour and nutmeg.
Whisk cider until frothy.
Add flour and cider alternately into creamed mixture
Mix well without beating
Put into 7 inch sandwich tins
Bake for 25-30 minutes at 350 degrees.


Spice Cake

Ingredients:

    • 8 ounces of self-raising flour
    • 1 tablespoon of treacle or syrup
    • Pinch of salt
    • 3 tablespoons of warm milk
    • 4 ounces of dried fruit
    • 2 ounces sugar
    • 3 ounces fat
    • 1 teacupful water
    • 2 level teaspoonfuls of mixed spice
    • 11/2 level teaspoonfuls bicarbonate of soda.

To Make: Put sugar, fruit, fat, spice and water into a saucepan and bring to the boil.
Simmer for 5 minutes.
Leave till cool.
Fold in the flour and syrup and soda mixed with the warm milk.
Bake in a 7 inch greased cake tin at 350 degrees for 1 hour.
Use the 2nd runner from the bottom of the oven.


Sponge Cake

Ingredients:

    • 4 tablespoonfuls of flour
    • 3 tablespoonfuls of sugar
    • 3 eggs
    • Pinch of salt

 

To Make:
Mix ingredients together. Bake in a quick oven for twenty minutes.



Sponge Sandwich

Ingredients:

    • 3 eggs
    • 4 ounces castor sugar
    • 5 ounces self-raising flour
    • Vanilla essence

To Make: Whisk the eggs and sugar until thick and creamy.
The mixture should leave a distinct trail when the whick is lifted from the eggs and sugar.
Fold in the warmed and sieved flour.
Turn into 2 71/2 inch sandwich tins.

These should have been greased and dusted with a mixture of flour and castor sugar.
Bake at 425 degrees for 9-12 minutes, using the 3rd runner from the top and the 1st runner from the bottom of the oven.


Sultana Cake

Ingredients:

    • 3 teacupfuls self raising flour
    • 1/4 pound of margarine
    • 1 teacupful sugar
    • 2 eggs
    • 1 teaspoonful baking powder
    • 1 teaspoonful lemon essence
    • 1 teacupful sultanas
    • About 1 teacup milk

To Make: Mix ingredients to stiff dough.
Bake in a moderate oven for 45 minutes (approximately).


Sussex Lardy Cakes

Ingredients:

    • 16 ounces plain flour
    • 4 ounces castor sugar
    • 4 ounces of cleaned currants
    • 12 ounces lard
    • Cold water to mix
    • A little egg white

To Make: Sift flour and add sugar.
Rub in 4 ounces of lard
Sprinkle in currants and mix to a firm dough.
Roll out and then divide the rest of the fat and mix as for flaky pastry.
After last rolling, roll into a square shape and mark into diamond shapes
Cook in oven for 25 minutes at 475 degrees.


Swiss Roll

Ingredients:

    • 3 eggs
    • 3 ounces castor sugar
    • 3 ounces self-raising flour
    • About 6 ounces of hot jam

To Make: Whish eggs and sugar together until thick and creamy.
The mixture should leave a distinct trail when the beater is lifted from the eggs and sugar.
Fold in the warmed flour very gently, with a metal spoon.
Turn the mixture into a Swiss Roll tin, 12 inches by 9 inches or 8 inches, which has been greased and lined with greased greaseproof paper.
Let the mixture run evenly over the tin.
Bake at 425 degrees for 12-13 minutes using the 1st runner from the bottom of the oven.
When cooked, turn on to suggared greaseproof paper and spread with hot jam.
Then roll.
If using very small eggs add 1 tablespoonful of warm water and fold in with the flour.


Teisen Lap

Ingredients:

    • 3 ounces margarine
    • 2 ounces castor sugar
    • 2 eggs
    • 2 ounces currants
    • 4 ounces plain flour
    • A few drops vanilla or lemon essence
    • 11/2 level teaspoonsfuls baking powder

To Make:Beat the margarine and sugar together until light and creamy, add flavouring, beat in eggs, and fold in flour and baking powder sieved together, and currants.
Mix well and turn into a greased and floured 71/2 inch sandwich tin.
Bake at 425 degrees for 20 minutes.
Use the first runner from the bottom of the oven.


Tea Cake

Ingredients:

    • 1 teacupful of tea
    • 4 ounces of margarine
    • 12 ounces of fruit
    • 8 ounces of self raising flour
    • 1 teaspoonful of baking soda
    • 4 ounces of sugar.

To Make:

Mix flour, soda and sugar. Boil the and fruit for three minutes. Then add margarine. Cool then add to flour.
Mix well and bake in moderate oven for 1 1/2 to 1 3/4 hours.
Make the mixtures fairly stiff. Any mixture of dried fruit can be used.
This cake can keep moist for weeks (though it never gets the chance to as it's munched with alacrity!)



Thatched Cake

Ingredients:

    Cake
    • 5 ounces plain flour
    • 1 level teaspoonful baking powder
    • Pinch of salt
    • 11/2 ounces margarine
       
    • 5 ounces castor sugar
    • 1/2 gill milk
       
    • 1 egg
    • A few drops of vanilla essence
      Topping
    • 11/2 ounces margarine.
       
    • 2 level tablespoonfuls desiccated coconut
    • 2 ounces soft brown sugar

To Make: Sieve the flour, baking powder and salt and rub in the margarine.
Stir in the sugar and mix with the beaten egg, milk and vanilla essence.
Turn into a greased 71/2 inch sandwich tin, with a round of greased greaseproof paper in the bottom of the tin.

Bake at 375 degrees for 35-40 minutes, using the second runner from the bottom of the oven.
When cooked, turn out on to a wire cooling tray.
The topping is made by creaming the ingredients together until soft and spreadable.
Then place on a flat baking tin and spread with the topping and return to the oven, at 375 degrees, and bake for a further 20-25 minutes.
If more convenient the topping can be toasted on the cake under the grill.
Turn the grill to "high" for 3 minutes, then turn to "low" and place the cake with the topping about 2-3 inches below the grill element.


Treacle Sponge

Ingredients:

    • 1/2 pound plain flour
       
    • 1 teaspoon spice
    • 1/2 teaspoonful cream of tartar
       
    • 1 egg
    • 1/4 pound of sugar
       
    • 1 teaspoonful cinnamon
    • 1 tablespoonful treacle
    • 1 cup cold water

To Make: Mix all dry ingredients together then add treacle, egg and water, and beat well.
Pour into 2 greased sandwich tins and bake for 20-25 minutes at 400 degrees.


Two Tier Cake

Ingredients:

    • 1 bag of self raising flour
    • 2 eggs
    • 11/2 pounds of sugar
    • 11/2 pounds of margarine
    • 11/2 pounds of raisins or sultanas
    • 11/2 pounds of currants



Upside Down Cake

Ingredients:

    • 11/2 ounces margarine
       
    • 11/2 ounces sugar
       
    • 6 ounces self-raising flour
    • pinch of salt
    • 1/2 teaspoonful baking powder
       
    • 3 ounces sugar
    • 3 ounces margarine
    • 11/2 eggs
    • Vanilla essence
    • 1 tin of peaches

To Make: Cream 11/2 ounces of margarine and 1 ounce ofsugar until light and fluffy.

Spread this mixture on the bottom of a well greased tin and arrange the tinned fruit on top of this mixture.
Sieve the flour, salt and baking powder.
Cream 3 ounces of sugar and 3 ounces of margarine until light and fluffy.
Add beaten egg and a few drops ofvanilla essence and beat for a few minutes.
Add the sieved dry ingredients with a little milk, if necessary, to give a soft dropping consistency.
Lightly place this mixture on top of the fruit in the tin.
Bake for approximately 35 minutes until well risen and golden brown at 300 degrees.


Victoria Sandwich

The traditional recipe for this cake is: 3 eggs and their weight in butter, sugar and flour.
For a flat sponge add 1 tablespoonful of water for every 2 eggs.
Assuming that the eggs weigh 2 ounces each the quantities would be:
Ingredients:

    • 3 eggs
    • 6 ounces butter or margarine
    • 6 ounces castor sugar
    • 6 ounces of self-raising flour
    • A few drops of vanilla essence
    • 11/2 tablespoonfuls of water

To Make: Beat the butter or margarine with the sugar until light and creamy.
Add the vanilla essence and beat in the eggs separately.
Fold in the sieved flour.
Put the mixture into two 8 inch sandwich tins, which have been greased and dusted with flour.
Bake at 375 degrees for about 30-40 minutes.
Use the 3rd runner from the top and the 1st runner from the bottom of the oven.


Walnut Cake

If you've read James Hilton's book "Goodbye Mr Chips" this cake will immediately ring a bell with you as the teacher gave it to visitors.
Ingredients:

    • 7 ounces self-raising flour
    • 3/4 teaspoonful of vanilla essence
       
    • 11/2 ounces of walnut kernels.
       
    • 5 tablespoonfuls milk
    • Pinch of salt
    • 4 ounces of margarine
    • 21/2 ounces castor sugar
       
    • 2 eggs

To Make: Cream margarine and sugar, add vanilla essence and beat in eggs.
Sift the flour and salt, mix with the chopped walnuts and add alternately with the milk.
Turn into a greased and floured 7 inch cake tin and bake for 1 hour approximately at 375 degrees.
Use the 2nd runner from the bottom of the oven.
When cold cut through and spread with butter icing if liked, and coat the top with frosting.


Wedding Cake

Ingredients:

    • 1 pound 2 ounces plain flour
    • 1 butter or margarine
    • 1 pound castor sugar
    • 3 pounds mixed dried fruit (currants, raisins, sultanas)
    • 10 eggs
    • 1 wine glassful of rum or brandy
    • 1/4 pound glace cherries
       
    • 1/4 pound whole almonds
       
    • 1/4 pound candied peel
       
    • 1 teaspoonful grated nutmeg
    • 1 teaspoonful mixed spice
    • 1 teaspoonful vanilla essence

To Make:Blanch and shred the almonds, halve the cherries and chop the peel.
Clean and prepare the fruit.
Sieve all the dry ingredients together.
Reserve a few spoonfuls of flour, and add the rest to the fruit and nuts and mix well.
Beat the fat and sugar to a light cream, add the vanilla essence.

Beat up the eggs and gradually beat them into the fat and sugar adding a teaspoonful of flour between each addition.
Stir in the rest of the flour with the prepared fruit and spice and moisten with rum or brandy.
Turn into a round 10 inch cake tin, which has been greased and lined with greased greaseproof paper.
Cook on the 2nd runner from the bottom of the oven.
Pre-heat the oven and cook at 275 degrees for 6 hours.
Remove from the oven as soon as it is cooked.
This cake is about 3 inches high when cooked.


Whisked Egg Sponge

Ingredients:

    • 2 eggs
    • 2 ounces of plain flour
    • 1 level teaspoon of baking powder
    • 2 ounces of castor sugar

To Make: Mix eggs and sugar with whisk until thick.
Fold in sifted flour lightly and bake for 20 minutes in the oven at 375 degrees.


White Gingerbread

 

    • 4 ounces of margarine
    • 4 ounces of ground sugar
    • 8 ounces of flour
    • 1/2 lemon rind
    • 1/2 ground ginger
    • pinch of nutmeg
    • 1/2 cup of warm milk
    • 1/4 teaspoonful of baking soda

 

To Make:
Dissolve the baking soda in the milk. Work all the ingredients to a smooth paste. Roll out 1/4 inch thick and cut into 2 inch squares.
Bake in a moderate oven for 20 minutes.



Wycoller Cake

Ingredients:

    • 8 ounces flour
    • 4 ounces sugar
    • 4 ounces of lard
    • milk to mix
    • 1 egg
    • 2 heaped teaspoofuls of baking powder

To Make: Mix together the dry ingredients, rub in the lard and bind with the beaten egg and enough milk to give a kneadable consistency.
Roll out on a floured board to a thickness of 1 inch.
Place on a greased tray and bake at 350 degrees, gas mark 4 until firm; approximately 15-20 minutes.
Serve cut into pieces and thickly buttered.


Yeast Cake

Ingredients:

    • 11/2 ounces margarine
       
    • 11/2 ounces lard
       
    • 3 ounces sugar
    • 1 teaspoonful golden syrup
    • 1 egg
    • Pinch of salt
    • 1/2 ounce yeast
       
    • 3/4 teacupful milk
       
    • 1/2 pound dried fruit
       
    • 1/2 pound plain flour
       
    • 1 level teaspoonful mixed spice
    • 1/2 teaspoonful bicarbonate of soda


To Make: Cream fat with sugar, add syrup and beat in egg.
Warm milk and pour half over yeast and mix till smooth, then add to the creamed mixture.
Sieve the flour with the spice, mix with the fruit and add to the creamed mixture, moistening with the remainder of the milk, in which the soda has been mixed.
Turn into a greased and floured 8 inch cake tin.
Put in a cold oven on the second runner from the bottom of the oven.
Bake at 375 degrees for 75 minutes.


Yogurt Cake

Ingredients:

    • 1 carton of flavoured yogurt
    • Using the yogurt carton as a measure
      • 3 cartons of self-raising flour
      • 2 cartons of sugar
    • 3 eggs
    • 4 ounces of melted margarine

To Make: Mix the ingredients together and place in a loaf tin.
Bake at 180 degrees C. (350 degrees F., Gas mark 4) for 1 - 11/4 hours.


Yorkshire Parkin Cake

Ingredients:

    • 1 egg
    • 3 tablespoonfuls of milk
    • 6 ounces (175g) golden syrup
    • 4 ounces (100g) black treacle
    • 3 ounces (85g) light muscovado sugar
    • 8 ounces (225g) butter
    • 4 ounces (100g) medium oatmeal
    • 9 ounces (250g) plain flour
    • 2 rounded teaspoons ground ginger
    • 2 teaspoonfuls bicarbonate of soda.

To Make: Preheat the oven to 160 degrees C/ Gas mark 3/ 140 Degrees C fan oven.
Butter a deep 9 inch (23cm) square cake tin, line it with greasproof paper.
Beat the egg and stir in the milk, then set aside.

Put the syrup, treacle, sugar and butter in a large pan and heat gently until the sugar has dissolved and the butter has melted.
Remove from the heat.
Mix together the oatmeal, flour, ginger and bicarbonate of soda, then stir into the syrup mixture, followed by the egg and milk.
Mix well.

Pour the mixture into the tin and bake for 50-60 minutes until the cake feels firm and a little crusty on top.
Leave to cook in the tin, then turn out and peel off the paper.
Wrap the parkin in clean greaseprof paper and foil and leave it for at least three days - this allows it to become much softer and stickier (yum!.






Page Last Updated - 18/11/2010

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