Cosgrove Cook Book - Cakes


4oz SR flour

4oz block margarine

4oz caster sugar

2 eggs (size 4) (lightly beaten)

4oz chopped chocolate (milk or plain)

Preheat oven to 180°C/350°F/Gas mk 4.

Cream margarine and sugar until light and creamy. Add beaten eggs a little at a time.

Mix flour with chopped (not melted) chocolate. Stir into mixture.

Bake in a 7” cake tin for 35 minutes. When cool, split and fill with cream.

This recipe can be used to make a bigger cake by multiplying the ingredients by one or two and increasing the time factor accordingly, e.g. a 9” cake tin for the double size.



75g/3oz margarine

175g/6oz caster sugar

1 orange rind (grated) (optional)

225g/8oz SR flour

480g/1lb Bramley apples (peeled, cored and cubed)

2 eggs (beaten)

1-2 tbs milk

25g /1 oz candied peel (chopped) (optional)

1 tbs granulated sugar

Preheat oven to 180°C/350°F/Gas mk 4. Grease and flour a 23cm/9” cake tin.

Mix 1 tbs of flour with apples in a dish.

Cream butter, sugar and orange rind and beat until light. Put eggs and milk in bowl with creamed butter. Add remaining flour, peel and apples and blend well.

Turn into prepared tin, sprinkle with granulated sugar. Bake for 40-50 minutes until golden brown. Serve hot as a pudding with cream or cold as a cake.

This is ideal for picnics etc. and can be frozen. It is a nice way to use up windfall apples - eaters can be used but reduce the sugar a little. I don’t use the orange rind or candied peel but find adding a little lemon juice to the cubed apples stops them going brown - if you do this use less milk.



5½oz SR flour

5½oz caster sugar

5½oz margarine

3 eggs

Pinch of salt

2-3 tsp instant coffee with a little water

2-4oz walnuts (cut up very small)


2-3oz margarine or butter

1-2 tsp instant coffee with a little water

Icing sugar

Preheat oven to 180°C/350°F/Gas mk 4. Grease and line a 7-8” square cake tin.

Sieve flour, sugar and a pinch of salt into a bowl.

Add margarine, eggs and the coffee (the coffee should be covered with just enough water to dissolve the lumps into a very thick liquid in a cup before using).

Mix it all up with an electric mixer for a couple of minutes or until it is smooth.

Stir in the walnut pieces and put the mixture in the tin. Bake for 35-40 minutes.

When cool cut the cake in half so that you have a top and bottom. Mix the butter or margarine with the coffee (prepared as before). Gradually add icing sugar, to suit your own taste, and then spread in the middle of the cake.



5oz butter or margarine

3oz caster sugar

1 egg (size 2)

7oz SR flour

Pinch of salt

1lb large cooking apples

Lemon juice

2 tbs sugar

2 tbs apricot jam (optional)

Icing sugar

Preheat oven to 180°C/350°F/Gas mk 4 and grease a 7” square cake tin.

Cream together fat and sugar and beat in the egg. Fold in sifted flour and salt. Spread three-quarters of the mixture over the bottom of the tin.

Prepare apples as for apple pie and squeeze lemon juice over. Arrange slices of apples overlapping on top of the mixture and sprinkle with sugar. If you like, brush the apples with melted apricot jam.

Take small pieces of the remaining mixture, roll them into strips with floured hands and arrange in a lattice pattern over the apples.

Bake on the middle shelf of the oven. When cooked, dust with icing sugar whilst still hot.

Variation Apricots, cherries, plums or gooseberries may be used instead of apples.



Shortbread mix:            Topping:

5oz plain flour               2-3 tbs water

5oz SR flour                  1 flat tbs cocoa

3oz caster sugar          Icing sugar

7oz soft butter              Fresh cream

 or margarine                Few strawberries

Pinch of salt

Preheat oven to 150°C/300°F/Gas mk 2.

Put the flours, sugar, butter or margarine and salt in a bowl and, using the mixer (K beater if possible), slowly bring the ingredients together.

Gently roll out the mixture on a floured board or work surface and, using a biscuit cutter, cut out some circles and put in tartlet trays.

Bake in the oven for 30 minutes or until a golden brown.

When the shortbread is cool, mix the water and cocoa powder together. Then gradually add sugar until the mixture is as stiff as royal icing. Put a small spoonful into the bottom of each tartlet and leave to set.

Just before serving, pipe or put a little whipped cream on top of each tartlet. (We find aerosol cream is good for this.) Then place a strawberry on top of each and serve.


Preheat oven as above and grease a large baking tray. Mix shortbread ingredients up as above. Roll out the mixture and put it on a baking tray. Cut it into circles on the tray using biscuit cutters. Bake for 30 minutes.

When cool, put two biscuits together with jam in the middle and a little water icing on top



6oz butter or margarine

6oz soft brown sugar

2 large eggs

6oz SR flour

3 tbs milk or apple juice

8oz sliced apple

4oz sultanas


1½oz plain flour

1oz butter

2oz demerara sugar

1 level tsp cinnamon

Preheat oven to 150°C/300°F/Gas mk 2 and grease and line a loaf tin.

Prepare the topping: rub the butter into the flour and stir in the sugar and cinnamon.

Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and fold in the flour, milk or apple juice and the sultanas.

Spread two-thirds of the mixture into the prepared loaf tin, cover with the sliced apples, then spread the remaining mixture over the top.

Sprinkle over the topping evenly and bake for 1¼-1½ hours.



225g/8oz stale bread and crust

175g/6oz mixed dried fruit

50g/2oz sugar

½ tsb ground mixed spice

75g/3oz butter or margarine (melted)

1egg (beaten)

1tbs milk

I also add about 1 dsp of black treacle and glace cherries.

Soak bread in water for about 30 minutes. Preheat oven to 160°C/325°F/Gas mk 3.

Squeeze out all the water and put bread in a bowl. Add fruit, sugar and mixed spice. Then add butter, egg and milk and mix well together.

Put into a greased 2 pint ovenproof dish and bake for 50 minutes until just set. Serve either hot or cold.



7oz SR flour

¼ level tsp bicarbonate of soda

½ level tsp salt

3oz butter

6oz sugar

2 eggs (beaten)

1 lb bananas (mashed)

4oz nuts (coarsely chopped)

Preheat oven to 180°C/350°F/Gas mk 4. Grease and line an oblong loaf tin 8½” x 4½”.

Sift flour, soda and salt together.

Cream the butter and sugar until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Add the bananas and beat again.

Stir in the flour and nuts.

Put into the tin and bake in the centre of the oven for about 1¼ hours until well risen and just firm. Turn out and cool on a wire rack.

Keep for 24 hours before serving sliced and buttered. The riper the bananas used in this recipe, the better the result. For the nuts, I usually use walnuts.



225g/8oz margarine

225g/8oz caster sugar

3 eggs

350g/12oz SR flour

225ml / 7fl.oz milk (just under)

25g/1oz cocoa

Preheat oven to 160°C/325°F/Gas mk 3.

Cream together margarine and sugar. Add eggs one at a time, beating well. Fold in flour and milk.

Divide into two bowls, add cocoa to one and mix well. Spoon mixtures alternately into a prepared 20cm/8” cake tin.

Bake for 1½ hours until well risen. Cool and turn on to a cake rack.

This is another children’s favourite. To make it a bit special the top could be covered in melted cooking chocolate. This cake freezes well and is a good standby.



7oz plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

2-3    mashed bananas

1 tbs lemon juice

3oz softened butter or margarine

5oz sugar

2 eggs (size 3)

3 fl. oz milk

1 ½oz coarsely broken walnuts

Preheat oven to 180°C/350°F/Gas mk 4 and prepare a loaf tin (8½”x 4½” x 2½”).

Sift the flour, baking powder and bicarbonate of soda. Mash the banana with the lemon juice.

Cream together the butter and the sugar. Add the eggs, one at a time, beating well between each addition.

Add the milk and dry ingredients alternately. Fold in the bananas and the walnuts.

Bake for 40-50 minutes. Cool for 10 minutes.



5oz margarine                        3 eggs

6oz caster sugar                    1 orange

6oz SR flour                           icing sugar

1 tsp baking powder

Preheat oven to 180° -190°C/350°F/Gas mk 4. Grease and line a tall 7” cake tin.

Peel the orange and grate the rind. Put in a mixing bowl. Keep the rest of the orange for the icing.

Stieve the flour, sugar and baking powder into the same bowl as the orange rind.

Add the eggs and margarine to the bowl and mix well for several minutes until the mixture is smooth.

Put the mixture into the prepared tin and cook for one hour until it is firm to the touch.

Icing: Squeeze the juice out of the peeled orange and put a few tablespoons into a bowl. Keep adding icing sugar until stiff and spread on cake. Leave the icing to set firmly before eating.



8oz margarine

8oz caster sugar (or soft brown)

12oz SR flour

12oz mixed dried fruit

3 eggs (beaten)

1 tsp mixed spice

1 small tin crushed pineapple

Cream margarine and sugar and gradually mix in dry ingredients with beaten eggs. Mix in crushed pineapple.

Grease and flour an 8” square cake tin and fill with mixture.

Bake in moderate oven, 180°C/350°F/Gas mk 4 for 2-2½hours.

This cake keeps well in a tin or can be frozen.



1 cup granulated sugar

1 cup salad oil

4 eggs (beaten)

1 cup plain flour

1 cup wholewheat flour

1½ tsp baking soda

1 tsp salt

2 tsp cinnamon

2 cups grated raw carrots

1½ cups peeled grated apples

1 cup golden raisins

½ cup chopped walnuts

Combine sugar, oil and eggs and beat until slightly thickened. Sift together dry ingredients and add to egg mixture. Add fruit and nuts and mix until blended. Grease and line 2x9” round tins. Bake for 35-40 mins at 175°C/350°F/Gas mk 4.


4oz cream cheese

2oz butter (room temp).

1 cup icing sugar

½ tsp vanilla essence

Beat cheese and butter until fluffy and combine well with icing sugar and essence. Put frosting between cooled cakes and sift icing sugar on top.



3oz ground almonds

7½oz caster sugar                                                           

3 eggs (beaten)

5oz butter or margarine (softened)

5oz plain flour (sifted)

8oz glace cherries (halved)

1oz desiccated coconut

Mix the ground almonds and 3 oz of the sugar together in a bowl. Mix to a paste with 2 tablespoons of the egg. Set aside.

Beat the fat and remaining sugar together until light and fluffy. Beat in the remaining egg a little at a time, adding 2 tablespoons of the flour when half the egg is used. Fold in the remaining flour.

Mix the cherries and coconut together and add to the mixture, stirring gently to distribute evenly. Turn half the mixture into a lined and greased 7” cake tin.

Roll out the almond paste to fit just inside the tin and place on top of the mixture, pressing down gently. Place remaining cake mixture on top and smooth the surface.

Bake at 160°C/325°F/Gas mk 3 for 1¼ hours. Cover with foil for the last 30 minutes to prevent over browning. Leave for 5 minutes, then turn on to a wire rack to cool.



8oz dried fruit

6oz brown sugar

4oz margarine

1 tsp salt

1tsb bicarbonate of soda

½ pt milk

1 tsp mixed spice


11oz flour

Beat together the first seven ingredients in a large pan. Remove from heat, cool slightly, beat in the egg and stir in the flour.

Pour into 2lb loaf tin and cook at 165°C/325°F/Gas mk 3 for approximately 40 minutes.

This cake is very quick to make. It can be varied by changing the type of sugar or spices used or by adding cherries etc.



1 cup all-bran

1 cup mixed dried fruit

1 cup milk

¾ cup sugar (dark brown/caster mixed)

Mix all ingredients and leave to soak for 1½ hours or overnight.

Add 1 cup SR flour and mix to a smooth consistency adding a little more milk if necessary. Put into a lined loaf tin.

Bake for 1¼ hours at 190°C/375°F/Gas mk 5.



Line 24 patty tins with short pastry (made with 8oz flour, 4oz fat). Put half a teaspoonful of jam in each and then fill with the following:

2oz sugar

2oz butter or margarine

2oz ground almonds

1 beaten egg

Cream margarine and sugar, add ground almonds and beat in egg. Put a little mixture in each tart.

Bake at 190°C/375°F/Gas mk 5 for about 15 minutes.



4 cups flour

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

½ cup sugar

2 tbs margarine

1½ cups raisins

2 eggs

2 cups buttermilk or skimmed milk

Sift dry ingredients, add margarine and raisins and mix well. Add eggs and milk, mix with a fork until well moistened.

Bake in a round tube tin (or bread tin) at 190°C/375°F/Gas mk 5 for 10 minutes, then at 180°C/350°F/Gas mk 4 for 45-50 minutes.

Turn out of tin and rub the outside with margarine to keep the crust soft.



8oz SR flour

1 tbs malt extract

2 tbs golden syrup

3oz dried fruit

½ tsp bicarbonate of soda

1 cup milk

Melt malt and syrup over gentle heat in saucepan, with dried fruit.

Sift flour with bicarb and add with milk to saucepan, stirring carefully to avoid lumps.

Turn mixture into a lined 2lb loaf tin and bake at 180°C/350°F/Gas mk 4 for about 40 minutes.

Serve fresh, sliced and buttered.