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Cake Stall

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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.

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Hugh Cadman and Morvah Stubbings remember the different stalls including the cake stall rivalry.

00:00 / 01:17

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




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.

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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.


Juice of a Lemon

6oz of Icing Sugar.


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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