The traditions of British baking stretch back to King Alfred and the burnt cakes, so it's no surprise that you all have such a wealth of cakes, biscuits and other sweet goodies in your repertoire. From tea breads to celebration cakes, there is plenty here to appeal!
This recipe was sent to my mother by a friend in America about 40 years ago. I have been making it successfully for some years now and it is always a favourite for cake stalls, tea parties, as a dessert etc.
I have been asked many times on how to cover a cake with fondant. Puting the instructions as a recipe might help others when the information is required rather that ploughing through various threads on the messageboard. Hope this helps.
This recipe makes a tasty and light doughboy. The doughboy is a relative of the dumpling (which is made only with beef suet). Note that margerine does not give the same taste or texture because of the high water content.
This is a cake that I've been making for many years and I originally found it in a Bella (Christmas?) cookbook. The recipe says to use half of the port for soaking the fruits but I use the whole amount. I put the fruits and liquid in a large plastic
