Archive for Cake

My Dad’s 90th birthday cake

This is my 100th blog, so what better way to mark this occasion than by telling you about my Dad’s 90th birthday.  We went to visit him  last week (4 hours drive away), and take him out for lunch for his special day, but also I made him a cake.  I made a lovely rich fruit cake but without nuts.

Pa’s 90th birthday cake

This is the recipe I used:-

Ingredients:

  • 175g      light muscavado sugar
  • 175g      butter softened
  • 175g      self raising flour (I used wholemeal)
  • 3      large free range eggs
  • 2      tablespoons of milk
  • 110g      sultanas
  • 110g      cherries, quartered (and dipped in some of the above flour)
  • 110g      dried apricots, snipped into small pieces
  • 110g      currants
  • 25g        raisins
  • 1      teaspoon of mixed spice
  • 2      teaspoon of ground ginger

Preparation:

    1. Heat the oven to 160C/320F/gas3
    2. grease  and line the base and sides of an 8 inch round cake tin with baking parchment
    3. beat the butter and sugar together until soft and fluffy
    4. add the eggs one at a time and beat
    5. add the milk
    6. add  the flour and all the dry fruit ingredients and fold in
    7. tip the mixture into the prepared cake tin
    8. place the cake in the oven and bake for 1 3/4 to 2 hours or until golden brown and a skewer or knife inserted into the middle comes out clean.
    9. place the cake on a cooling rack to cool before removing from the tin
    10. decorate  as required (I put marzipan and icing on mine)

This made a lovely moist fruit cake, not too heavy.  My Dad loved it and here you can see him blowing out the candles.

My Dad blowing out the candles on his cake

All my B&B guests are offered a piece of cake with a cup of tea when they arrive, so if you want to try my cake visit us at http://www.lodgehousebandbsomerset.co.uk

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Marble cake

Today I made a marble cake.  There’s nothing like a bit of baking when the weather is not so good, and also when you’ve got friends coming over.  It’s an easy recipe, but looks impressive.

my marble cake

Ingredients

  • 225g butter , softened ( I used “Utterly Butterly”)
  • 225g caster sugar (I used golden castor sugar)
  • 4 eggs
  • 225g self-raising flour (I used wholemeal flour)
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Method

Heat the oven to 180C.  Line an 8 inch round cake tin with baking paper.

Cream the butter and sugar together and then gradually beat in the eggs.  Fold in the flour and then divide the mixture into 2 bowls.

In one bowl add the vanilla extract and stir in.  In the other bowle add the cocoa powder and the milk, and mix until evenly distributed. (I have in the past split the mixure into 3 and done the 3rd bowl pink!!).

Spoon the mixture into the cake tin, alternating between the cocoa mixture and the vanilla mixture.  Take a knife and swirl through the mixture to mix the colours and create the marbled effect..

Bake in the centre of an prewarmed oven for 45 to 55 minutes.  The cake is cooked when a scewer or knife comes away clean from the centre of the cake.

Leave on a cooling tray for 15 minutes before easing out of the cake tin.

When you cut into this cake you will have a delightful pattern of cocoa and vanilla coloured sponge.  should keep for 3 or 4 days in an airtight container.

Cut Marble cake (from BBC Good Food)

Want some cake?? visit us at www.lodgehousebandbsomerset.co.uk

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Little Easter Fairy Cakes

Today was my turn to make small cakes for the “Golden Age Group” that I help out with.  This is a club for elderly people in Churchingford every fortnight.  They have a speaker, then a high tea of sandwiches, scones and cakes.  As we have just had Easter I decided to make my fairy cakes with an Easter theme.

Little Easter fairy cakes

It’s a simple recipe.  You weigh the eggs and then add the same of sugar, butter and flour.  I used 3 eggs that weighed 200g, so beat together 200g of butter and light brown sugar, then added 200g of self raising flour.  I split the mixture into 2, and into one bowl I added a teaspoon of mixed spice and half a teaspoon of ginger powder and a generous sprinkling of dried currants.  Into the other bowl I added 4 teaspoons of cocoa powder, then turned them into individual cake cases.  Popped them in the oven at 200 degrees for 15 minutes, and left them to cool. I made some icing out of icing sugar and water, and for the chocolate icing added more cocoa powder, and then topped them off with mini chocolate eggs.  I’m always making cakes, as I like to offer my B&B guests cakes when they arrive.  see us atwww.lodgehousebandbsomerset.co.uk

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Easter Simnel Cake

It is traditional in the UK to have a Simnel cake at Easter.  This is a rich fruit cake covered in Marzipan and the traditional decoration for the simnel cake is eleven balls of marzipan arranged in a circle. These represent the disciples – omitting Judas.

I have also added Easter Chicks and coloured chocolate eggs to my cake.

My Easter Simnel Cake

So does this tradition exist elsewhere in the world or is it a very British thing?

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Something else to do with Blackberries and Apples

The Blackberries are at last coming to an end.  I seem to have been picking them for 2 months now, not that I am complaining.  I have made Blackberry jam, and Blackberry and Apple crumbles, and we’ve eaten them raw with raspberries, cream and meringues.  We still have the cooking apples at the top of the tree that we can’t reach and are waiting for them to fall, so I thought what else can I do with Blackberries and Apples?

Blackberries in our garden

So I have made “Squidgy Spiced Apple and Blackberry Cake”!! – Delicious

Here is the recipe:

Ingredients:

125g butter or spread

225g dark Muscovado sugar (or I have used half light muscovado and half dark)

2 eggs

225g plain flour

2 teaspoons baking powder

2 teaspoons grated nutmeg

1 teaspoon ground cinnamon

150g blackberries, washed and dried

150g or cooking apples, peeled, cored and cut up really small

Method:

Heat the oven to 160 degrees C or gas mark 3.  Cream the butter and sugar with an electric food mixer, then mix in the eggs.  Mix in the flour, baking powder and spices. Then fold in the apple and blackberries.

Pour into a buttered, base lined 8 inch cake tin and bake for one hour or until a knife comes our cleanly.  Leave for 10 minutes, then remove from the cake tin.

Can be served with cream or ice cream, or just eaten with a cup of tea.

This is a moist cake that will keep in a cake tin for 3-4 days if wrapped in foil.

Guests to our B&B may get the opportunity to try out my Squidgy spiced apple and blackberry cake.  visit us at www.lodgehousebandbsomerset.co.uk

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