Nothing very trendy or sexy here. We thought maybe time had moved on. But we were so wrong. This cake has a charm all of its own, top votes from tasters and fits the bill for everything – packed lunches, picnics or just a little treat with a cup of tea or coffee.
|275g self-raising flour|
|1 rounded teaspoon baking powder|
|225g spreadable butter|
|225g caster sugar|
|4 large eggs|
|a few drops almond extract|
|110g mixed dried fruit|
|25g natural glacé cherries, sliced|
|1½ level tablespoons demerara sugar|
|50g flaked almonds|
|Pre-heat the oven to 180°C, gas mark 4|
|Need help with conversions?|
|A buttered Silverwood oblong tin 20cm by 26cm, 4cm deep, with a liner |
This recipe is from Delia's Cakes
First of all sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then simply add the butter, caster sugar, eggs and almond extract.
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Next fold in the dried fruits and cherries.
Spoon the mixture into the prepared tin, spreading it out evenly with the back of a tablespoon, then sprinkle the surface of the cake with the demerara sugar and flaked almonds and bake near the centre of the oven for about 40–50 minutes or until the centre feels springy to the touch.
Leave in the tin to cool for 10 minutes before turning out.
Store in an airtight tin. Serve cut into squares.
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If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
The day we tested these lovely, oaty, chewy cakes, I took them to a football club board meeting, and they all disappeared in moments
Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.
What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate their pure flavour.
This is a new adaptation of the cake in Summer Collection. Coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering from Country Products
There are a million and one versions of Dundee cake, so please don’t write to me and say this isn’t the real one! What I can guarantee is that this is a beautiful cake. It’s not rich and moist like a Christmas cake, but lighter and more crumbly in textur
Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At the football club we make them into little cakes.
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