Baking

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!

 
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Coffee Walnut Cake

Published 11 Jun 2009
by Saffy

Yummy yummy yummy.

 
 

Cora's Carrot Cake

Published 24 Nov 2009
by  Claire Jane

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.

 
 

Corn bread

Published 14 Jan 2011
by .

Best eaten warm from the oven with a tomato based dish like chilli.

 
 

Country corn muffins

Published 11 Jun 2009
by  Julie Sutton

these are great on their own or with soup or a stew

 
 

Country Fruit Sponge

Published 11 Jun 2009
by  Karen`s Kitchen

This is a very light cake sponge. Really quick to prepare.

 
 

Covering a square fruit cake with marzipan and sugarpaste

Published 11 Jun 2009
by Rita

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.

 
 

Crafty's Cheese Scones

Published 11 Jun 2009
by Crafty Cookie

These are by far the best cheese scones that I have ever made or eaten. Hope you like them too.

 
 

Crafty's Doughboys

Published 11 Jun 2009
by Crafty Cookie

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.

 
 

Cranberry & Walnut Oat Slices

Published 11 Jun 2009
by Saffy

Really tasty and popular with the kids.

 
 

Cranberry and Port Christmas Cake

Published 11 Jun 2009
by Stacey Sargant

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

 
 
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