Cup of tea and cake?

I make this cake every week, its very simple, and all the family love it, and its actually quite nutritious, as there isn't much fat in it, or sugar, compared to many sweet treats, and the big portion of dried fruit will count towards one of your 5 a day! Very filling, yummy and moist!


                                                              Fruitcake

                                                          You will need:

4oz  unsalted butter or Margarine ( I only use stork if I run out of butter)
6oz caster sugar
340g dried fruit mixed (raisins, sultanas, cherries, whatever you fancy or have in store cupboard)
1tsp bicarbonate soda
3 heaped tsp mixed spice (this is my preference-use less if you wish)
1 level tsp salt
4oz plain flour
4oz self raising flour
2 beaten eggs
8 floz water
100ml orange juice

Preheat oven to Gas 4/350f/180c

Place  butter, fruit, sugar, bicarb,mixed spice, and water into a pan and  bring to the  boil, and simmer, until bubbling and melted.                                           

Pour into a large mixing bowl, and allow to cool, I usually get my little daughter stirring it, to cool it quicker.

Once cooled, add the beaten eggs, and flours,and salt, stir well and finally add the orange juice, stir one more time, and pour into a deep greased and lined cake tin.

Cake needs to be on the centre shelf of  the oven, half way through cooking time  approx 45 mins, I cover the cake with a disc of foil to stop the top burning.  Test with a skewer after an 1hr and 15 mins, if it comes out clean your cake is done! allow to cool in tin for 5 mins and turn out onto a wired rack.

This cake will keep for a week to 10 days, in an airtight tin, if it's around long enough of course!

                                   Luverly with a cup of Rosie Lee, Enjoy! :)


                          

Coconut cake

Well, this is my first post...My friend says I should start a blog of my own so here I am. I've been enjoying lots of baking ,whilst my children are on half term, shame of it is, I'm on a diet, so only taste testing for me, when really I would love a big chunk! :( This cake is the most requested in my house, so I will share...

I always do this recipe as an all in one method, it never fails, and is always super moist!

Preheat Oven to gas 3 / 160 c

Grease and line with greaseproof paper 2x 7 inch cake tins

Put all the following into a large bowl:

6oz Self raising flour-sieved from a height

1 rounded tsp baking powder

6oz caster sugar

6oz butter-very soft room temp

1oz dessicated coconut

1/2 tsp vanilla extract

3 large eggs

3 floz water

Whisk on full power with electric whisk, or in a stand mixer for 1 minute

Divide the mixture between the two tins and spread evenly with spatula

Bake in the oven for 30-35 minutes, until springy to touch, turn out onto a wire rack to cool completely.

Meanwhile, make the buttercream filling:

3oz icing sugar

2oz butter, very soft room temp

drop vanilla essence

drop water

1 tsp dessicated coconut

Mix with a spoon until creamy and fluffy

When cake is cool spread one half with buttercream leaving a little to spread on top of the cake,

Spread the other half with stawberryor raspberry jam , then sandwhich cake together.

Spread remaining buttercream on top of the cake and sprinkle with toasted dessicated coconut and some glace cherries if your feeling really kitsch!