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EASY CHOCOLATE CHIP CAKE (old recipe)
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.
MARY ENTWHISTLE
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SOMERSET APPLE CAKE
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.
SANDRA CURRY
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COFFEE AND WALNUT CAKE
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)
Icing:
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.
TINA BRAUN
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APPLE 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.
JEAN WARNE
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SMASHING SHORTBREAD
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.
Variation
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
TINA BRAUN
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CRUNCHY TOPPED APPLE CAKE
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
Topping:
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.
MARY SADLER
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OLD-FASHIONED BREAD PUDDING
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.
PAT SHERVINGTON
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BANANA TEA BREAD
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.
JOAN GROVES
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CHOCOLATE MARBLE CAKE
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.
SANDRA CURRY
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BANANA BREAD
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.
JEAN WARNE
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ORANGE CAKE
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.
TINA BRAUN
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PINEAPPLE FRUIT CAKE
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.
PHYLLIS HOLMAN
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CARROT CAKE
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.
Frosting:
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.
GWEN CORNELL
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MARBLED ALMOND CAKE
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.
PENNY MOORE
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ECONOMICAL FRUIT LOAF
8oz dried fruit
6oz brown sugar
4oz margarine
1 tsp salt
1tsb bicarbonate of soda
½ pt milk
1 tsp mixed spice
1egg
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.
WENDY MAYCOCK
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ALL-BRAN LOAF
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.
PHYLLIS HOLMAN
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MAIDS OF HONOUR
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.
LILIAN SHEEN
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IRISH SODA BREAD
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.
KATHLEEN GORDON
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MALT BREAD
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.
LILIAN SHEEN
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