Posts Tagged cake recipe

Making a Christmas cake with brandy soaked fruit.

We have a new Lidl store opened up in Chard and when I visited I noticed they sold mixed dried fruit already soaked in brandy.  I thought just the thing for a Christmas cake and set about finding a recipe.  This is what I came up with:-

Ingredients:

1020g of mixed dried fruit.  (If its not already soaked in brandy you will need to do this the night before with about 3 tablespoons full, so they soak up the brandy)

220g of plain flour

1/2 teaspoon of nutmeg powder and 3/4 teaspoon of mixed spice powder

320g of dark muscovado sugar

320g of soft butter

4 free range eggs

1 tablespoon of black treacle

1 unwaxed lemon and 1 orange finely grated zest only

Marzipan to top the cake

Icing sugar and egg white to prepare royal icing for the top

Method:

Preheat the oven to 140C/275F/Gas1

lightly grease an 8 inch round cake tine and fit a greaseproof cake case or line with greaseproof paper the bottom and the sides.

Weigh and prepare all the ingredients.DSC03626

In a large bowl beat the sugar and butter together until soft

add the eggs one at a time, with a little of the flour and spices mix

add the black treacle and beat in to mix

add the grated zestDSC03627

fold in the soaked dried fruit

tip the mixture into the prepared cake tin and loosely cover with a double layer of greaseproof paper.DSC03628

Bake for 3 3/4 hours or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.  Allow the cake to cool in the tin.

When cool, if liked, pierce the cake at intervals with a fine skewer and “feed” with a little splash of brandy.

To store  leave the lining paper on the cake and wrap in a double layer of greaseproof paper and again in foil.  The cake will keep for up to 3 months like this, especially if fed at intervals with more brandy.

Alternatively, spread a layer of apricot jam over the top DSC03673

and roll out your marzipan to a circle to fit and place on the cake.  Smooth with a pallet knife, or the flat of your hand, using a circular motion.DSC03675

When dry add icing  ( I made up royal icing) and spread roughly as if snow.

DSC03676and then decorate as required.

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vacancies in the New Year at http://www.lodgehousebandbsomerset.co.uk

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We have some honey for honey cake

Neil recently took some honey from a well established bee hive, so for the first time for a long time we have some honey.  Here he is with our friend Emma in their bee suits after moving some bees.

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So I decided to make a honey cake as I’d not made one for a long time, here is the recipe.

HONEY CAKE RECIPE

Ingredients

  • 170g/6oz clear honey
  • 140g/5oz butter
  • 85g/3oz light muscovado sugar (or I have used dark brown coconut sugar)
  • eggs, beaten
  • 200g/7oz self raising flour, sieved (I used wholemeal self raising flour)
  • water

Preparation method

1.      Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.

2.      Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.

3.      Remove from the heat and mix in the flour.

4.      When fully mixed, add the beaten eggs and mix well

5.      Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.

6.      Cool slightly in the tin before turning out onto a wire rack.

7.      If required you can make icing as follows:

For the icing

8.      While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake.  This dries as a honey crust on the cake.

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My cake was very dark brown because of the dark brown coconut sugar I used.  It made a really delicious cake.

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Guests at our B&B get offered tea and cake if they arrive in the afternoon, so if you want to try our honey cake come and stay with us. http://www.lodgehousebandbsomerset.co.uk

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Banana Cake, using up ripe bananas

Occasionally we get left with ripe bananas.  Rather than getting rid of them in the compost I make banana cake, and I made one yesterday for our guests. Here is the recipe:-

Ingredients:

125g butter

150g caster sugar (I used light brown caster sugar)

1 teaspoon of vanilla extract

1 egg beaten

2 very ripe bananas, mashed

190 self raising flour (I used wholemeal)

60 ml milk

Method:

  1.  Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.DSC02826DSC02827
  2.  Remove from heat and add the mashed bananas, mix well.DSC02829DSC02830
  3.  Add the egg, mix well.DSC02831
  4.  Stir in the flour and the milk.DSC02832
  5.  Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.DSC02833DSC02834
  6.  Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy!DSC02841DSC02842Come to Lodge House B&B to taste a slice, all guests welcome. 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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