Cake Stall
Marmalade Gingerbread Cake
a favourite from Linda Burton
Very dark, soft and moist with a distinctive deep, rich flavour, molasses sugar has the most minerals and vitamins of all the unrefined sugars. Using molasses sugar here does away with the need for weighing out messy treacle or syrup. It produces a wonderfully moist, dark gingerbread with a superb flavour.
225 g/8 oz butter
225 g/8 oz unrefined molasses sugar
300 ml/10 fl oz milk
225 g/8 oz marmalade
375 g/13 oz self raising flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp grated nutmeg
2 tsp bicarbonate of soda
2 eggs, beaten
7 pieces of preserved stem ginger, chopped
110 g/4 oz sultanas or raisins
Preheat the oven to 150°C/300°F/Gas Mark 2. Melt the first four ingredients together in a pan over a low heat and then cool. Mix the dry ingredients in a mixing bowl and make a hollow in the centre. Slowly pour in the melted mixture, stirring all the time, to form a smooth batter. Beat in the eggs and then stir in the ginger and sultanas or raisins. Pour into a greased, lined 23 cm/9 inch square cake tin and bake for 1½ - 2 hours until well risen and firm in the centre. Cool in the tin.
This tastes even better if kept, well wrapped, in an airtight tin, for two days before eating.
Hugh Cadman and Morvah Stubbings remember the different stalls including the cake stall rivalry.
Raspberry Layer Cake
a favourite of Sue Snell
200g caster sugar
200g softened butter
4 beaten eggs
200g self raising flour
1 teaspoon baking powder
Heat oven 190, 170 fan
Line and butter two 20cm/8in sandwich tins
In a bowl beat all ingredients together until smooth
Divide between two tins
Bake for 25-30 mins
Filling
284 ml double Cream
250 g. mascarpone
3 tablespoons caster sugar
150 g. rasberries
Whip cream to soft peaks.
Beat mascarpone and sugar in large bowl to loosen.
Fold in the cream.
Using a large serrated knife cut each cake in half.
Layer the raspberries, cream and sponge, starting and finishing with layer of sponge.
Press down lightly, wrap tightly with cling film and chill overnight.
Sieve icing sugar over top.
Myra Ellis’s "Secret"
Lemon Drizzle Cake Recipe
6oz of Self Raising Flour
6oz of Caster Sugar
4oz of Margarine
2 Eggs
4 Tablespoons of Milk.
Grated Zest of a Lemon.
Topping
Juice of a Lemon
6oz of Icing Sugar.
Method
Mix the whole damn lot together in a bowl, except topping.
Forget creaming butter and sugar nonsense, you just put it all in and mix it with food mixer or whisk, they’ve been having us all on all these years.
Put in a greased 2lb loaf tin.
Cook for 30 or more mins, testing with a skewer to see if done.
Mix icing sugar with lemon juice.
Go mad by prodding still warm cake with a skewer.
Pour over lemon icing.
Don’t tell anyone else you’ve made it, and eat it by yourself.
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