CHOCOLATE FUDGE CAKE
This chocolate cake is really light and scrummy!
175g self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml Sunflower oil
150 ml Semi skimmed milk
2 Tbsp Golden syrup
For the Coating and filling
75g butter
175g Icing Sugar
3 Tbsp Cocoa Powder
Drop of creme fluid
Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm sandwich tins.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
When the cakes are completely cold, sandwich them together with the butter icing and cover the top of the cake with more butter icing.
BARM BRACK
135g brown sugar
300ml black tea
2 tablespoons of whisky
450g raisins or sultanas
1 egg
240g flour
1 tsp baking powder
50g glace cherries - chopped
2 tsps candied peel - chopped
1 tsp all spice
In a large bowl, dissolve the sugar in the tea, add the raisins/sultanas and whisky. Leave to soak overnight. Cover with clingfilm.
Next day - beat the egg and mix into the raisins and liquid mixture. Sift the flour and baking powder and add to the mixture. Add all other ingredients and stir well.
Spoon into a loaf shape tin and bake in a preheated oven for about 1 hour.
Cool and take out of the tin.
Cut into slices and spread with butter. Enjoy!
This chocolate cake is really light and scrummy!
175g self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml Sunflower oil
150 ml Semi skimmed milk
2 Tbsp Golden syrup
For the Coating and filling
75g butter
175g Icing Sugar
3 Tbsp Cocoa Powder
Drop of creme fluid
Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm sandwich tins.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
When the cakes are completely cold, sandwich them together with the butter icing and cover the top of the cake with more butter icing.
BARM BRACK
135g brown sugar
300ml black tea
2 tablespoons of whisky
450g raisins or sultanas
1 egg
240g flour
1 tsp baking powder
50g glace cherries - chopped
2 tsps candied peel - chopped
1 tsp all spice
In a large bowl, dissolve the sugar in the tea, add the raisins/sultanas and whisky. Leave to soak overnight. Cover with clingfilm.
Next day - beat the egg and mix into the raisins and liquid mixture. Sift the flour and baking powder and add to the mixture. Add all other ingredients and stir well.
Spoon into a loaf shape tin and bake in a preheated oven for about 1 hour.
Cool and take out of the tin.
Cut into slices and spread with butter. Enjoy!
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