Teatime Favourites
The old favourites are sometimes the best, and here are some popular childhood cakes – and a few from even further back in time – for you to enjoy, plus, I confess, some other delicious cakes that didn’t seem to fit into any other category!
Caraway Seed Cake
Makes one 18 cm/7 in cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
4 eggs, separated
225 g/8 oz/2 cups self-raising (self-rising) flour
25 g/1 oz/¼ cup caraway seeds
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp grated nutmeg
Cream together the butter or margarine and sugar until pale and fluffy. Beat the egg yolks and add them to the mixture, then fold in the flour, seeds and spices. Beat the egg whites until stiff, then fold them into the mixture. Spoon the mixture into a greased and lined 18 cm/ 7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean.
Almond Rice Cake
Makes one 20 cm/8 in cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs, beaten
100 g/4 oz/1 cup plain (all-purpose) flour
75 g/3 oz/¾ cup self-raising (self-rising) flour
75 g/3 oz/¾ cup ground rice
2.5 ml/½ tsp almond essence (extract)
Cream together the butter or margarine and sugar until light and fluffy. Beat in the eggs a little at a time. Fold in the flours and ground rice and stir in the almond essence. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 150°C/300°F/gas mark 2 for 1¼ hours until springy to the touch. Cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.
Ale Cake
Makes one 20 cm/8 in cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
2 eggs, lightly beaten
350 g/12 oz/3 cups wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
5 ml/1 tsp ground mixed (apple-pie) spice
150 ml/¼ pt/2/3 cup brown ale
175 g/6 oz/1 cup currants
175 g/6 oz/1 cup sultanas (golden raisins)
50 g/2 oz/1/3 cup raisins
100 g/4 oz/1 cup chopped mixed nuts
Grated rind of 1 large orange
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, beating well after each addition. Mix together the flour, baking powder and spice and gradually fold into the creamed mixture alternating with the brown ale, then fold in the fruit, nuts and orange rind. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 150°C/300°F/gas mark 2 for 2¼ hours until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to finish cooling.
Ale and Date Cake
Makes one 23 cm/9 in cake
225 g/8 oz/1 cup butter or margarine, softened
450 g/1 lb/2 cups soft brown sugar
2 eggs, lightly beaten
450 g/1 lb/4 cups plain (all-purpose) flour
175 g/6 oz/1 cup stoned (pitted) dates, chopped
100 g/4 oz/1 cup chopped mixed nuts
10 ml/2 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cinnamon
5 ml/1 tsp ground mixed (apple-pie) spice
2.5 ml/½ tsp salt
500 ml/17 fl oz/2¼ cups beer or lager
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the dry ingredients alternately with the beer until you have a soft mixture. Spoon into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling.
Battenburg Cake
Makes one 18 cm/7 in cake
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
3 eggs, lightly beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
A few drops of vanilla essence (extract)
A few drops of raspberry essence (extract) For the icing (frosting):
15 ml/1 tbsp raspberry jam (conserve), sieved (strained)
225 g/8 oz Almond Paste
A few glacé (candied) cherries
Cream together the butter or margarine and sugar. Gradually beat in the eggs, then fold in the flour and vanilla essence. Divide the mixture in half and stir the raspberry essence into one half. Grease and line an 18 cm/7 in square cake tin (pan) and divide the tin in half by folding greaseproof (waxed) paper down the centre of the tin. Pour each mixture into one half of the tin and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 50 minutes until springy to the touch. Cool on a wire rack.
Trim the edges of the cake and cut each piece in half lengthways. Sandwich together a pink and a vanilla piece on the bottom and a vanilla and a pink on the top, using some of the jam to fix them together. Brush the outside of the cake with the remaining jam. Roll out the almond paste into a rectangle about 18 x 38 cm/7 x 15 in. Press round the outside of the cake and trim the edges. Decorate the top with glacé cherries.
Bread Pudding Cake
Makes one 23 cm/9 in cake
225 g/8 oz/8 thick slices bread
300 ml/½ pt/1¼ cups milk
350 g/12 oz/2 cups dried mixed fruit (fruit cake mix)
50 g/2 oz/¼ cup chopped mixed (candied) peel
1 apple, peeled, cored and grated
45 ml/3 tbsp soft brown sugar
30 ml/2 tbsp marmalade
45 ml/3 tbsp self-raising (self-rising) flour
2 eggs, lightly beaten
5 ml/1 tsp lemon juice
10 ml/2 tsp ground cinnamon
100 g/4 oz/½ cup butter or margarine, melted
Soak the bread in the milk until very soft. Mix in all the remaining ingredients except the butter or margarine. Stir in half the butter or margarine, then spoon the mixture into a greased 23 cm/ 9 in square cake tin (pan) and pour the remaining butter or margarine over the top. Bake in a preheated oven at 150°C/ 300°F/gas mark 3 for 1½ hours, then increase the oven temperature to 180°C/350°F/gas mark 4 and bake for a further 30 minutes. Leave to cool in the tin.
English Buttermilk Cake
Makes one 20 cm/8 in cake
75 g/3 oz/1/3 cup butter or margarine
75 g/3 oz/1/3 cup lard (shortening)
450 g/l lb/4 cups plain (all-purpose) flour
100 g/4 oz/½ cup caster (superfine) sugar
175 g/6 oz/1 cup chopped mixed (candied) peel
100 g/4 oz/2/3 cup raisins
30 ml/2 tbsp marmalade
250 ml/8 fl oz/1 cup buttermilk or sour milk
5 ml/1 tsp bicarbonate of soda (baking soda)
Rub the butter or margarine and lard into the flour until the mixture resembles breadcrumbs. Stir in the flour, sugar, mixed peel and raisins. Warm the marmalade slightly so that it blends easily into the milk, then blend in the bicarbonate of soda and mix into the cake mixture to form a soft dough. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 1 hour. Reduce the oven temperature to 150°C/ 300°F/gas mark 2 and bake for a further 45 minutes until golden brown and springy to the touch. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.
Caramel Cake
Makes one 23 cm/9 in cake
400 g/14 oz/1 large can condensed milk
225 g/8 oz/1 cup granulated sugar
250 ml/8 fl oz/1 cup boiling water
5 ml/1 tsp vanilla essence (extract)
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
5 eggs, separated
450 g/1 lb/4 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
A pinch of salt
150 ml/¼ pt/2/3 cup double (heavy) cream
100 g/4 oz/1 cup chocolate, grated or cut into curls
Place the unopened can of condensed milk in a pan and cover with water, then bring to the boil, cover and simmer for 3 hours, topping up with boiling water as necessary. The milk will turn into a caramel. Leave to cool before opening.
Melt the granulated sugar in a heavy-based pan over a low heat until melted and light golden. Remove from the heat and stir in the water, being careful as it may spit. Stir until blended, then leave to cool. Add the vanilla essence.
Cream together the butter or margarine and caster sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour, baking powder and salt alternately with the sugar and water mixture. Whisk the egg whites until stiff, then fold them into the mixture using a me tal spoon. Spoon into two greased and lined 23 cm/9 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until golden brown and springy to the touch. Leave to cool, then cut horizontally into three layers.
Remove the caramel from the can and beat until slightly soft. Sandwich the cakes together with the caramel. Whip the cream until stiff, then pile on to the top of the cake and sprinkle with grated chocolate or chocolate curls. To make the curls, scrape a sharp knife down the edge of a block of chocolate so that the mixture comes away in curls.
Golden Cinnamon and Nutmeg Cake
Makes one 20 cm/8 in cake
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup soft brown sugar
2 eggs
100 g/4 oz/1 cup plain (all-purpose) flour
50 g/2 oz/½ cup ground rice
5 ml/1 tsp baking powder For the topping:
50 g/2 oz/¼ cup soft brown sugar
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp grated nutmeg
Cream together the butter or margarine and sugar until light and fluffy. Beat in the eggs, beating well between each addition. Fold in the flour, ground rice and baking powder and spoon into a greased 20 cm/8 in cake tin (pan). Mix together the topping ingredients and sprinkle over the cake. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 40 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin before turning out.
Coffee Cake
Makes one 20 cm/8 in cake
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
2.5 ml/½ tsp coffee essence (extract) or strong black coffee
150 g/5 oz/1¼ cups self-raising (self-rising) flour
2.5 ml/½ tsp baking powder
Coffee Butter Icing
30 ml/2 tbsp chopped mixed nuts (optional)
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs and coffee essence, then fold in the flour and baking powder. Spoon into two greased and lined 20 cm/8 in sandwich tins (pans) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 20 minutes until springy to the touch. Leave to cool in the tins for 4 minutes, then turn out on to a wire rack to finish cooling. Sandwich the cakes together with half the butter icing, then spread the remainder on top and mark into patterns with a fork. Sprinkle with nuts, if liked.
Coffee Streusel Cake
Makes one 20 cm/8 in cake
50 g/2 oz/¼ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
1 egg, lightly beaten
10 ml/2 tsp coffee essence (extract)
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
75 g/3 oz/½ cup sultanas (golden raisins)
60 ml/4 tbsp milk For the topping:
50 g/2 oz/¼ cup butter or margarine
30 ml/2 tbsp plain (all-purpose) flour
75 g/3 oz/1/3 cup soft brown sugar
10 ml/2 tsp ground cinnamon
50 g/2 oz/½ cup chopped mixed nuts
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and coffee essence, then fold in the flour and salt. Stir in the sultanas and enough milk to make a soft dropping consistency.
To make the topping, rub the butter or margarine into the flour, sugar and cinnamon until the mixture resembles breadcrumbs. Stir in the nuts. Sprinkle half the topping over the base of a greased and lined 20 cm/8 in cake tin (pan). Spoon in the cake mixture and sprinkle with the remaining topping. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes until well risen and springy to the touch.
Farmhouse Dripping Cake
Makes one 18 cm/7 in cake
225 g/8 oz/11/3 cups dried mixed fruit (fruit cake mix)
75 g/3 oz/1/3 cup beef dripping (shortening)
150 g/5 oz/2/3 cup soft brown sugar
250 ml/8 fl oz/1 cup water
225 g/8 oz/2 cups wholemeal (wholewheat) flour
5 ml/1 tsp baking powder
2.5 ml/½ tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cinnamon
A pinch of grated nutmeg
A pinch of ground cloves
Bring the fruit, dripping, sugar and water to the boil in a heavy-based pan and simmer for 10 minutes. Leave to cool. Mix the remaining ingredients in a bowl, then pour in the melted mixture and blend together gently. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1½ hours until well risen and shrinking away from the sides of the tin.
American Gingerbread with Lemon Sauce
Makes one 20 cm/8 in cake
225 g/8 oz/1 cup caster (superfine) sugar
50 g/2 oz/¼ cup butter or margarine, melted
30 ml/2 tbsp black treacle (molasses)
2 egg whites, lightly beaten
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground cloves
1.5 ml/¼ tsp ground ginger
A pinch of salt
250 ml/8 fl oz/1 cup buttermilk
For the sauce:
100 g/4 oz/½ cup caster (superfine) sugar
30 ml/2 tbsp cornflour (cornstarch)
A pinch of salt
A pinch of grated nutmeg
250 ml/8 fl oz/1 cup boiling water
15 g/½ oz/1 tbsp butter or margarine
30 ml/2 tbsp lemon juice
2.5 ml/½ tsp finely grated lemon rind
Mix together the sugar, butter or margarine and treacle. Stir in the egg whites. Mix together the flour, bicarbonate of soda, spices and salt. Stir the flour mixture and the buttermilk alternately into the butter and sugar mixture until well blended. Spoon into a greased and floured 20 cm/8 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 35 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before turning out on to a wire rack to finish cooling. The cake can be served cold or warm.
To make the sauce, mix the sugar, cornflour, salt, nutmeg and water in a small pan over a low heat and stir until well blended. Simmer, stirring, until the mixture is thick and clear. Stir in the butter or margarine and lemon juice and rind and cook until blended. Pour over the gingerbread to serve.
Coffee Gingerbread
Makes one 20 cm/8 in cake
200 g/7 oz/1¾ cups self-raising (self-rising) flour
10 ml/2 tsp ground ginger
10 ml/2 tsp instant coffee granules
100 ml/4 fl oz/½ cup hot water
100 g/4 oz/½ cup butter or margarine
75 g/3 oz/¼ cup golden (light corn) syrup
50 g/2 oz/¼ cup soft brown sugar
2 eggs, beaten
Mix together the flour and ginger. Dissolve the coffee in the hot water. Melt together the margarine, syrup and sugar, then mix into the dry ingredients. Mix in the coffee and eggs. Pour into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40–45 minutes until well risen and springy to the touch.
Ginger Cream Cake
Makes one 20 cm/8 in cake
175 g/6 oz/¾ cup butter or margarine, softened
150 g/5 oz/2/3 cup soft brown sugar
3 eggs, lightly beaten
175 g/6 oz/1½ cups self-raising (self-rising) flour
15 ml/1 tbsp ground ginger For the filling:
150 ml/¼ pt/2/3 cup double (heavy) cream
15 ml/1 tbsp icing (confectioners’) sugar, sifted
5 ml/1 tsp ground ginger
Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs, then the flour and ginger and mix together well. Spoon into two greased and lined 20 cm/ 8 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until well risen and springy to the touch. Leave to cool.
Whip the cream with the sugar and ginger until stiff, then use to sandwich the cakes together.
Liverpool Ginger Cake
Makes one 20 cm/8 in cake
100 g/4 oz/½ cup butter or margarine
100 g/4 oz/½ cup demerara sugar
30 ml/2 tbsp golden (light corn) syrup
225 g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/½ tsp bicarbonate of soda (baking soda)
10 ml/2 tsp ground ginger
2 eggs, beaten
225 g/8 oz/11/3 cups sultanas (golden raisins)
50 g/2 oz/½ cup crystallised (candied) ginger, chopped
Melt the butter or margarine with the sugar and syrup over a low heat. Remove from the heat and stir in the dry ingredients and egg and mix well. Stir in the sultanas and ginger. Spoon into a greased and lined 20 cm/8 in square cake tin (pan) and bake in a preheated oven at 150°C/300°F/gas mark 3 for 1½ hours until springy to the touch. The cake may sink a little in the centre. Leave to cool in the tin.
Oatmeal Gingerbread
Makes one 35 x 23 cm/14 x 9 in cake
225 g/8 oz/2 cups wholemeal (wholewheat) flour
75 g/3 oz/¾ cup rolled oats
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp cream of tartar
15 ml/1 tbsp ground ginger
225 g/8 oz/1 cup butter or margarine
225 g/8 oz/1 cup soft brown sugar
Mix together the flour, oats, bicarbonate of soda, cream of tartar and ginger in a bowl. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar. Press the mixture down firmly into a greased 35 x 23 cm/14 x 9 in cake tin (pan) and bake in a preheated oven at 160°C/325°F/ gas mark 3 for 30 minutes until golden brown. Cut into squares while still warm and leave in the tin to cool completely.
Orange Gingerbread
Makes one 23 cm/9 in cake
450 g/1 lb/4 cups plain (all-purpose) flour
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground ginger
2.5 ml/½ tsp bicarbonate of soda (baking soda)
175 g/6 oz/2/3 cup butter or margarine
175 g/6 oz/2/3 cup caster (superfine) sugar
75 g/3 oz/½ cup glacé (candied) orange peel, chopped
Grated rind and juice of ½ large orange
175 g/6 oz/½ cup golden (light corn) syrup, warmed
2 eggs, lightly beaten
A little milk
Mix together the flour, spices and bicarbonate of soda, then rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar, orange peel and rind, then make a well in the centre. Mix in the orange juice and warmed syrup, then stir in the eggs until you have a soft, dropping consistency, adding a little milk if necessary. Beat well, then spoon into a greased 23 cm/9 in square cake tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 1 hour until well risen and springy to the touch.
Sticky Gingerbread
Makes one 25 cm/10 in cake
275 g/10 oz/2½ cups plain (all-purpose) flour
10 ml/2 tsp ground cinnamon
5 ml/1 tsp bicarbonate of soda (baking soda)
100 g/4 oz/½ cup butter or margarine
175 g/6 oz/½ cup golden (light corn) syrup
175 g/6 oz/½ cup black treacle (molasses)
100 g/4 oz/½ cup soft brown sugar
2 eggs, beaten
150 ml/¼ pt/2/3 cup hot water
Mix together the flour, cinnamon and bicarbonate of soda. Melt the butter or margarine with the syrup, treacle and sugar and pour into the dry ingredients. Add the eggs and water and mix well. Pour into a greased and lined 25 cm/10 in square cake tin (pan). Bake in a preheated oven at 180°C/350°F/gas mark 4 for 40–45 minutes until well risen and springy to the touch.
Wholemeal Gingerbread
Makes one 18 cm/7 in cake
100 g/4 oz/1 cup plain (all-purpose) flour
100 g/4 oz/1 cup wholemeal (wholewheat) flour
50 g/2 oz/¼ cup soft brown sugar
50 g/2 oz/1/3 cup sultanas (golden raisins)
10 ml/2 tsp ground ginger
5 ml/1 tsp ground cinnamon
5 ml/1 tsp bicarbonate of soda (baking soda)
A pinch of salt
100 g/4 oz/½ cup butter or margarine
30 ml/2 tbsp golden (light corn) syrup
30 ml/2 tbsp black treacle (molasses)
1 egg, lightly beaten
150 ml/¼ pt/2/3 cup milk
Mix together the dry ingredients. Melt the butter or margarine with the syrup and treacle and stir into the dry ingredients with the egg and milk. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 1 hour until just springy to the touch.
Honey and Almond Cake
Makes one 20 cm/8 in cake
250 g/9 oz carrots, grated
65 g/2½ oz almonds, finely chopped
2 eggs
100 g/4 oz/1/3 cup clear honey
60 ml/4 tbsp oil
150 ml/¼ pt/2/3 cup milk
100 g/4 oz/1 cup wholemeal (wholewheat) flour
25 g/1 oz/¼ cup plain (all-purpose) flour
10 ml/2 tsp ground cinnamon
2.5 ml/½ tsp bicarbonate of soda (baking soda)
A pinch of salt
Lemon Glacé Icing
A few flaked (slivered) almonds to decorate
Mix together the carrots and nuts. Beat the eggs in a separate bowl, then mix in the honey, oil and milk. Stir into the carrots and nuts, then fold in the dry ingredients. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 150°C/300°F/gas mark 2 for 1–1¼ hours until well risen and springy to the touch. Leave to cool in the tin before turning out. Drizzle with the lemon glacé icing, then decorate with flaked almonds.
Lemon-iced Cake
Makes one 18 cm/7 in cake
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs
100 g/4 oz/1 cup plain (all-purpose) flour
50 g/2 oz/½ cup ground rice
2.5 ml/½ tsp baking powder
Grated rind and juice of 1 lemon
100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted
Cream together the butter or margarine and sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Combine the flour, ground rice, baking powder and lemon rind, then fold into the mixture. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until springy to the touch. Remove from the tin and leave to cool.
Mix together the icing sugar with a little of the lemon juice until smooth. Spoon over the cake and leave to set.
Iced Tea Ring
Serves 4–6
150 ml/¼ pt/2/3 cup warm milk
2.5 ml/½ tsp dried yeast
25 g/1 oz/2 tbsp caster (superfine) sugar
25 g/1 oz/2 tbsp butter or margarine
225 g/8 oz/2 cups strong plain (bread) flour
1 egg, beaten For the filling:
50 g/2 oz/¼ cup butter or margarine, softened
50 g/2 oz/¼ cup ground almonds
50 g/2 oz/¼ cup soft brown sugar
For the topping:
100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted
15 ml/1 tbsp warm water
30 ml/2 tbsp flaked (slivered) almonds
Pour the milk on to the yeast and sugar and mix together. Leave in a warm place until frothy. Rub the butter or margarine into the flour. Stir in the yeast mixture and the egg and beat well. Cover the bowl with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour. Knead again, then shape into a rectangle about 30 x 23 cm/12 x 9 in. Spread the butter or margarine for the filling over the dough and sprinkle with ground almonds and sugar. Roll up into a long sausage and shape into a ring, sealing the edges with a little water. Snip two-thirds of the way through the roll at about 3 cm/1½ in intervals and place on a greased baking (cookie) sheet. Leave in a warm place for 20 minutes. Bake in a preheated oven at 200°C/425°F/gas 7 for 15 minutes. Reduce the oven temperature to 180°C/350°F/gas 4 for a further 15 minutes.
Meanwhile, blend together the icing sugar and water to make a glacé icing. When cool, spread over the cake and decorate with flaked almonds.
Lardy Cake
Makes one 23 x 18 cm/9 x 7 in cake
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
5 ml/1 tsp caster (superfine) sugar
300 ml/½ pt/1¼ cups warm water
150 g/5 oz/2/3 cup lard (shortening)
450 g/1 lb/4 cups strong (bread) flour
A pinch of salt
100 g/4 oz/2/3 cup sultanas (golden raisins)
100 g/4 oz/2/3 cup clear honey
Mix the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy.
Rub 25 g/1 oz/2 tbsp of the lard into the flour and salt and make a well in the centre. Pour in the yeast mixture and the remaining warm water and mix to a stiffish dough. Knead until smooth and springy. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.
Dice the remaining lard. Knead the dough again, then roll out to a rectangle about 35 x 23 cm/14 x 9 in. Cover the top two-thirds of the dough with one-third of the lard, one-third of the sultanas and one-quarter of the honey. Fold the plain third of the pastry up over the filling, then fold the top third down over that. Press the edges together to seal, then give the pastry one quarter turn so the fold is on your left. Roll out and repeat the process twice more to use up all the lard and sultanas. Place on a greased baking (cookie) sheet and mark a criss-cross pattern on the top with a knife. Cover and leave in a warm place for 40 minutes.
Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 40 minutes. Drizzle the top with the remaining honey, then leave to cool.
Caraway Seed Lardy Cake
Makes one 23 x 18 cm/9 x 7 in cake
450 g/1 lb Basic White Loaf dough
175 g/6 oz/¾ cup lard (shortening), cut into pieces
175 g/6 oz/¾ cup caster (superfine) sugar
15 ml/1 tbsp caraway seeds
Prepare the dough, then roll it out on a lightly floured surface to a rectangle about 35 x 23 cm/14 x 9 in. Dot the top two-thirds of the dough with half the lard and half the sugar, then fold up the plain third of the dough, and fold the top one-third down over that. Give the dough a quarter turn so the fold is on your left, then roll out again and sprinkle in the same way with the remaining lard and sugar and the caraway seeds. Fold again, then shape to fit a baking tin (pan) and score the top into diamond shapes. Cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 30 minutes until doubled in size.
Bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 1 hour. Leave to cool in the tin for 15 minutes so that the fat soaks into the dough, then turn out on to a wire rack to cool completely.
Marble Cake
Makes one 20 cm/8 in cake
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
3 eggs, lightly beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
A few drops of almond essence (extract)
A few drops of green food colouring
A few drops of red food colouring
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour. Divide the mixture into three. Add the almond essence to one-third, the green food colouring to one-third, and the red food colouring to the remaining third. Drop large spoonfuls of the three mixtures alternately into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 45 minutes until well risen and springy to the touch.
Lincolnshire Layer Cake
Makes one 20 cm/8 in cake
175 g/6 oz/¾ cup butter or margarine
350 g/12 oz/3 cups plain (all-purpose) flour
A pinch of salt
150 ml/¼ pt/2/3 cup milk
15 ml/1 tbsp dried yeast For the filling:
225 g/8 oz/11/3 cups sultanas (golden raisins)
225 g/8 oz/1 cup soft brown sugar
25 g/1 oz/2 tbsp butter or margarine
2.5 ml/½ tsp ground allspice
1 egg, separated
Rub half the butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Warm the remaining butter or margarine with the milk until hand-hot, then mix a little to a paste with the yeast. Stir the yeast mixture and the remaining milk and butter into the flour mixture and knead to a soft dough. Place in an oiled bowl, cover and leave in a warm place for about 1 hour until doubled in size. Meanwhile, place all the filling ingredients except the egg white in a pan over a low heat and leave until melted.
Roll out a quarter of the dough to a 20 cm/8 in circle and spread with one-third of the filling. Repeat with the remaining quantities of dough and filling, topping with a circle of dough. Brush the edges with egg white and seal together. Bake in a preheated oven at 190°C/ 375°F/gas mark 5 for 20 minutes. Brush the top with egg white, then return to the oven for a further 30 minutes until golden.
Loaf Cake
Makes one 900 g/2 lb cake
175 g/6 oz/¾ cup butter or margarine, softened
275 g/10 oz/1¼ cups caster (superfine) sugar
Grated rind and juice of ½ lemon
120 ml/4 fl oz/½ cup milk
275 g/10 oz/2¼ cups self-raising (self-rising) flour
5 ml/1 tsp salt
5 ml/1 tsp baking powder
3 eggs
Icing (confectioners’) sugar, sifted, for dusting
Cream together the butter or margarine, sugar and lemon rind until light and fluffy. Stir in the lemon juice and milk, then blend in the flour, salt and baking powder and mix until smooth. Gradually add the eggs, beating well after each addition. Spoon the mixture into a greased and lined 900 g/ 2 lb loaf tin (pan) and bake in a preheated oven at 150°F/300°F/gas mark 2 for 1¼ hours until springy to the touch. Leave to cool in the tin for 10 minutes before turning out to finish cooling on to a wire rack. Serve sprinkled with icing sugar.
Marmalade Cake
Makes one 18 cm/7 in cake
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
3 eggs, separated
300 g/10 oz/2½ cups self-raising (self-rising) flour
45 ml/3 tbsp thick marmalade
50 g/2 oz/1/3 cup chopped mixed (candied) peel
Grated rind of 1 orange
45 ml/3 tbsp water
For the icing (frosting):
100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted
Juice of 1 orange
A few slices of crystallised (candied) orange
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolks, then 15 ml/1 tbsp of the flour. Fold in the marmalade, mixed peel, orange rind and water, then fold in the remaining flour. Whisk the egg whites until stiff, then fold them into the mixture using a metal spoon. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1¼ hours until well risen and springy to the touch. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling.
To make the icing, place the icing sugar in a bowl and make a well in the centre. Gradually work in enough orange juice to give a spreading consistency. Spoon over the cake and down the sides and leave to set. Decorate with crystallised orange slices.
Poppy Seed Cake
Makes one 20 cm/8 in cake
250 ml/8 fl oz/1 cup milk
100 g/4 oz/1 cup poppy seeds
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
3 eggs, separated
100 g/4 oz/1 cup plain (all-purpose) flour
100 g/4 oz/1 cup wholemeal (wholewheat) flour
5 ml/1 tsp baking powder
Bring the milk to the boil in a small pan with the poppy seeds, then remove from the heat, cover and leave to soak for 30 minutes. Cream together the butter or margarine and sugar until pale and fluffy. Gradually beat in the egg yolks, then fold in the flours and baking powder. Stir in the poppy seeds and milk. Whisk the egg whites until stiff, then fold them into the mixture using a metal spoon. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out to finish cooling on a wire rack.
Plain Yoghurt Cake
Makes one 23 cm/9 in cake
150 g/5 oz plain yoghurt
150 ml/¼ pt/2/3 cup oil
225 g/8 oz/1 cup caster (superfine) sugar
225 g/8 oz/2 cups self-raising (self-rising) flour
10 ml/2 tsp baking powder
2 eggs, beaten
Mix together all the ingredients until smooth, then spoon into a greased and lined 23 cm/9 in cake tin (pan). Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1¼ hours until springy to the touch. Leave to cool in the tin.
Prunes and Custard Cake
Makes one 23 cm/9 in cake
For the filling:
150 g/5 oz/2/3 cup stoned (pitted) prunes, coarsely chopped
120 ml/4 fl oz/½ cup orange juice
50 g/2 oz/¼ cup caster (superfine) sugar
30 ml/2 tbsp cornflour (cornstarch)
175 ml/6 fl oz/¾ cup milk
2 egg yolks
Finely grated rind of 1 orange
For the cake:
175 g/6 oz/¾ cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs, lightly beaten
200 g/7 oz/1¾ cups plain (all-purpose) flour
10 ml/2 tsp baking powder
2.5 ml/½ tsp grated nutmeg
75 ml/5 tbsp orange juice
Make the filling first. Soak the prunes in the orange juice for at least two hours.
Mix the sugar and cornflour to a paste with a little of the milk. Bring the remaining milk to the boil in a pan. Pour over the sugar and cornflour and blend well, then return to the rinsed-out pan and beat in the egg yolks. Add the orange rind and stir over a very low heat until thickened, but do not allow the custard to boil. Stand the pan in a bowl of cold water and stir the custard occasionally as it cools.
To make the cake, cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder and nutmeg alternately with the orange juice. Spoon half the batter into a greased 23 cm/9 in cake tin (pan), then spread the custard over the top, leaving a gap round the edge. Spoon the prunes and soaking juice over the custard, then cover with the remaining cake mixture, making sure the cake mixture seals in the filling at the sides and the filling is completely covered. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 35 minutes until golden brown and shrinking away from the sides of the tin. Leave to cool in the tin before turning out.
Raspberry Ripple Cake with Chocolate Icing
Makes one 20 cm/8 in cake
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
3 eggs, lightly beaten
225 g/8 oz/2 cups self-raising (self-rising) flour
100 g/4 oz raspberries For the icing (frosting) and decoration:
White Chocolate Butter Icing
100 g/4 oz/1 cup plain (semi-sweet) chocolate
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour. Purée the raspberries, then rub through a sieve (strainer) to remove the pips. Stir the purée into the cake mixture, just so it marbles through the mixture and is not mixed in. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 45 minutes until well risen and springy to the touch. Transfer to a wire rack to cool.
Spread the butter icing over the cake and roughen the surface with a fork. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over a baking (cookie) sheet and leave until almost set. Scrape the flat of a sharp knife across the chocolate to make curls. Use to decorate the top of the cake.
Sand Cake
Makes one 20 cm/8 in cake
75 g/3 oz/1/3 cup butter or margarine, softened
75 g/3 oz/1/3 cup caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup cornflour (cornstarch)
25 g/1 oz/¼ cup plain (all-purpose) flour
5 ml/1 tsp baking powder
50 g/2 oz/½ cup chopped mixed nuts
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the cornflour, flour and baking powder. Spoon the mixture into a greased 20 cm/ 8 in square cake tin (pan) and sprinkle with the chopped nuts. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until springy to the touch.
Seed Cake
Makes one 18 cm/7 in cake
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
225 g/8 oz/2 cups plain (all-purpose) flour
25 g/1 oz/¼ cup caraway seeds
5 ml/1 tsp baking powder
A pinch of salt
45 ml/3 tbsp milk
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, caraway seeds, baking powder and salt. Stir in enough of the milk to make a dropping consistency. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until springy to the touch and beginning to shrink away from the sides of the tin.
Spiced Ring Cake
Makes one 23 cm/9 in ring
1 apple, peeled, cored and grated
30 ml/2 tbsp lemon juice
25 g/8 oz/1 cup soft brown sugar
5 ml/1 tsp ground ginger
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground mixed (apple-pie) spice
225 g/8 oz/2/3 cup golden (light corn) syrup
250 ml/8 fl oz/1 cup oil
10 ml/2 tsp baking powder
400 g/14 oz/3½ cups plain (all-purpose) flour
10 ml/2 tsp bicarbonate of soda (baking soda)
250 ml/8 fl oz/1 cup hot strong tea
1 egg, beaten
Icing (confectioners’) sugar, sifted, for dusting
Mix together the apple and lemon juice. Stir in the sugar and spices, then the syrup and oil. Add the baking powder to the flour and the bicarbonate of soda to the hot tea. Stir these alternately into the mixture, then mix in the egg. Spoon into a greased and lined 23 cm/9 in deep ring cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until springy to the touch. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling. Serve dusted with icing sugar.
Spicy Layer Cake
Makes one 23 cm/9 in cake
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup granulated sugar
100 g/4 oz/½ cup soft brown sugar
2 eggs, beaten
175 g/6 oz/1½ cups plain (all-purpose) flour
5 ml/1 tsp baking powder
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp bicarbonate of soda (baking soda)
2.5 ml/½ tsp ground mixed (apple-pie) spice
A pinch of salt
200 ml/7 fl oz/scant 1 cup canned evaporated milk
Lemon Butter Icing
Cream together the butter or margarine and sugars until light and fluffy. Gradually beat in the eggs, then fold in the dry ingredients and the evaporated milk and blend to a smooth mixture. Spoon into two greased and lined 23 cm/9 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until springy to the touch. Leave to cool, then sandwich together with lemon butter icing.
Sugar and Cinnamon Cake
Makes one 23 cm/9 in cake
175 g/6 oz/1½ cups self-raising (self-rising) flour
10 ml/2 tsp baking powder
A pinch of salt
175 g/6 oz/¾ cup caster (superfine) sugar
50 g/2 oz/¼ cup butter or margarine, melted
1 egg, lightly beaten
120 ml/4 fl oz/½ cup milk
2.5 ml/½ tsp vanilla essence (extract)
For the topping:
50 g/2 oz/¼ cup butter or margarine, melted
50 g/2 oz/¼ cup soft brown sugar
2.5 ml/½ tsp ground cinnamon
Beat together all the cake ingredients until smooth and well blended. Spoon into a greased 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 25 minutes until golden. Brush the warm cake with the butter. Mix together the sugar and cinnamon and sprinkle over the top. Return the cake to the oven for a further 5 minutes.
Victorian Tea Cake
Makes one 20 cm/8 in cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
225 g/8 oz/2 cups self-raising (self-rising) flour
25 g/1 oz/¼ cup cornflour (cornstarch)
30 ml/2 tbsp caraway seeds
5 eggs, separated
Granulated sugar for sprinkling
Cream together the butter or margarine and sugar until pale and fluffy. Fold in the flour, cornflour and caraway seeds. Beat the egg yolks, then mix them into the mixture. Whisk the egg whites until stiff, then gently fold them into the mixture using a metal spoon. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and sprinkle with sugar. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 1½ hours until golden brown and beginning to shrink away from the sides of the tin.