Here are my cake recipes. I used to make it at school whenever we made cake which thinking back on it was rare, mum always said we made things from packet mixes because that is all she ever remember buying. I used to write the proper recipe out to show I had done the classwork/homework but always weighed these ingredients. It was granny's recipe and mum used it, and I use it, and have to say always successful! Make large cake or fashionable cup cakes! I use Muffin cases you get a larger Cupcake! If I make small cakes I prefer to use a Paper Muffin Case instead of ordinary Cake Cases, but for very small children try using the Sweet Cases which are quite tiny It is great for people who have their own Chickens, works with Duck eggs too! Please remember that the original recipe was mixed by hand, but I have written it out for use with an electric mixer. I have given the original recipe at the end for rich fruit cake also suitable for Christmas cake but can be used at Easter or for special occasions!
Today's cake :: Basic Victoria Sandwich with 6ozs Raisin addedstill not used to new cooker, as you see slightly overcooked!
Victoria Sandwich
Preheat the oven to 180 degrees, gas 4
Weigh 2 or 3 eggs in their shells,
then weigh the Butter, Flour and Sugar to the same weight.
Beat the Butter and Sugar together until pale in colour
Beat the eggs then add slowly to the butter and sugar mixture
Gently fold in the flour.
Divide the mixture equally between two sandwich tin, or cake cases and cook.
Test to see if cooked with a skewer.
Sandwich together with jam.
(should be Raspberry, but any jam that happens to be opened at the time!)
Chocolate Cake
Preheat the oven to 180 degrees, gas 4
Weigh 2 or 3 eggs in their shells, then weigh the Butter, Flour and Sugar to the same weight.
then remove one desert-spoon of flour and add one desert-spoon of cocoa powder
Beat the Butter and Sugar together until pale in colour Beat the eggs then add slowly to the butter and sugar mixture Gently fold in the flour and cocoa powder.
Divide the mixture equally between two sandwich tin, or cake cases and cook.Test to see if cooked with a skewer.
When cool
For the filling/topping, mix 5ozs cream cheese,
1ozs softened unsalted butter, 3ozs sifted icing sugar
2 teaspoons drinking Chocolate
mixed to a paste with 2 teaspoons water and teaspoon orange essence (optional) until smooth. sandwich the cake together or spread on top of the little cakes
Carrot Cake (My version)
Traditionally Carrot Cake is made with oil, I am not very fond of oil in cakes
Weigh the eggs still in shells,
the weight of Eggs in Butter (softened), Sugar, and Flour
Half teaspoon Mixed Spice, Carrot finely grated,
about 3oz chopped nuts (optional)
Beat the the Eggs, Butter and Sugar until white in colour
Sift Flour and Mixed Spice and gently fold in to mixture
Gently fold in Carrot and Nuts
Spoon into Cake Cases
Cook 180 degrees centigrade (350 degrees Fahrenheit, Gas 4) for about 20 to 25 minutes
Butter Icing
4ozs Softened Butter, 8ozs Icing Sugar
Beat together and pipe onto cakes
add Chocolate Sprinkles (optional)
Christmas Cake (My version)
Weight of 4 eggs in their shells Butter, Muscavado Sugar, Self Raising Flour + one extra ounce of flour
1lb 10oz Mixed fruit (doesn’t have to be accurate near enough will do)
1/2 tsp Ground Cinnamon
1/2 tsp Mixed Spice
4 oz Glace Cherries 2tablespoons of Brandy
Cream together the butter and sugar and eggs till very pale in colour.
Mix all of the dry ingredients together and then add to the mixture.
Fold in gently.
Add the Brandy and stir in gently
Bake in a warm oven, 140°C (gas mark 1) for about 3 hours,
test after about 2hours
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Christmas Cake (Original Receipt)
Weight of 4 eggs in their shells Butter, Muscavado Sugar, Plain Flour
plus 1/2 teaspoon of Baking powder 1oz of Ground Almonds
1/2 tsp Ground Cinnamon
1/2 tsp Mixed Spice
6 oz Currants
6 oz Sultanas
6 oz Raisins
6 oz Mixed Candied Peel
4 oz Glace Cherries 2oz Blanched Almonds Brandy, Port or Rum
Cream together the butter and sugar and eggs till very pale in colour.
Add the eggs one at a time slowly.
Mix all of the dry ingredients together and then add to the mixture.
Finally add the brandy, rum or port and fold in gently.
Bake in a warm oven for about 3 hours, test after about 2hours
Victoria Sandwich
Preheat the oven to 180 degrees, gas 4
Weigh 2 or 3 eggs in their shells,
then weigh the Butter, Flour and Sugar to the same weight.
Beat the Butter and Sugar together until pale in colour
Beat the eggs then add slowly to the butter and sugar mixture
Gently fold in the flour.
Divide the mixture equally between two sandwich tin, or cake cases and cook.
Test to see if cooked with a skewer.
Sandwich together with jam.
(should be Raspberry, but any jam that happens to be opened at the time!)
Chocolate Cake
Preheat the oven to 180 degrees, gas 4
Weigh 2 or 3 eggs in their shells, then weigh the Butter, Flour and Sugar to the same weight.
then remove one desert-spoon of flour and add one desert-spoon of cocoa powder
Beat the Butter and Sugar together until pale in colour Beat the eggs then add slowly to the butter and sugar mixture Gently fold in the flour and cocoa powder.
Divide the mixture equally between two sandwich tin, or cake cases and cook.Test to see if cooked with a skewer.
When cool
For the filling/topping, mix 5ozs cream cheese,
1ozs softened unsalted butter, 3ozs sifted icing sugar
2 teaspoons drinking Chocolate
mixed to a paste with 2 teaspoons water and teaspoon orange essence (optional) until smooth. sandwich the cake together or spread on top of the little cakes
Carrot Cake (My version)
Traditionally Carrot Cake is made with oil, I am not very fond of oil in cakes
Weigh the eggs still in shells,
the weight of Eggs in Butter (softened), Sugar, and Flour
Half teaspoon Mixed Spice, Carrot finely grated,
about 3oz chopped nuts (optional)
Beat the the Eggs, Butter and Sugar until white in colour
Sift Flour and Mixed Spice and gently fold in to mixture
Gently fold in Carrot and Nuts
Spoon into Cake Cases
Cook 180 degrees centigrade (350 degrees Fahrenheit, Gas 4) for about 20 to 25 minutes
Butter Icing
4ozs Softened Butter, 8ozs Icing Sugar
Beat together and pipe onto cakes
add Chocolate Sprinkles (optional)
Christmas Cake (My version)
Weight of 4 eggs in their shells Butter, Muscavado Sugar, Self Raising Flour + one extra ounce of flour
1lb 10oz Mixed fruit (doesn’t have to be accurate near enough will do)
1/2 tsp Ground Cinnamon
1/2 tsp Mixed Spice
4 oz Glace Cherries 2tablespoons of Brandy
Cream together the butter and sugar and eggs till very pale in colour.
Mix all of the dry ingredients together and then add to the mixture.
Fold in gently.
Add the Brandy and stir in gently
Bake in a warm oven, 140°C (gas mark 1) for about 3 hours,
test after about 2hours
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Christmas Cake (Original Receipt)
Weight of 4 eggs in their shells Butter, Muscavado Sugar, Plain Flour
plus 1/2 teaspoon of Baking powder 1oz of Ground Almonds
1/2 tsp Ground Cinnamon
1/2 tsp Mixed Spice
6 oz Currants
6 oz Sultanas
6 oz Raisins
6 oz Mixed Candied Peel
4 oz Glace Cherries 2oz Blanched Almonds Brandy, Port or Rum
Cream together the butter and sugar and eggs till very pale in colour.
Add the eggs one at a time slowly.
Mix all of the dry ingredients together and then add to the mixture.
Finally add the brandy, rum or port and fold in gently.
Bake in a warm oven for about 3 hours, test after about 2hours
