Recipes (To be used for relevant classes)
CBP 1 Baked Bean Tin Mini Fruit Cake – Makes 6 – Only one to be entered.
175g plain Flour
½ tsp ground mixed spice
½ tsp ground nutmeg
150g butter or margarine
150g soft brown sugar
1 grated lemon rind
1 tbsp black treacle
3 large eggs
500g dried mixed fruit
50g glace cherries
40g ground almonds
50g chopped almonds
Cream butter, sugar and lemon rind, add the treacle. Add the eggs alternatively with the flour and spices. Fold in fruit and remaining ingredients.
Grease and double line side and base of six small baked bean tins(200g) with greaseproof paper leaving 2cms above tin.
Pre-heat oven to 180C/350F/Gas Mark 4.
Bake for 15 minutes at above temperatures and then reduce to 140C/275F/Gas Mark 1 and bake for another hour or until cooked.
CBP 10 Lemon Drizzle Cake
4oz (100g) Soft Marg
4tbsp Milk
6 oz (150g) SR Flour Sieved
2 Eggs - whisked
1tsp Baking Powder
Grated Rind of 1 Lemon
6oz (150g) Caster Sugar
Method
Place all ingredients in a large bowl and beat with electric mixer for 2/3 minutes – until pale in colour. Place in a 2lb Loaf Tin. Bake at 180ºC for 30-40 minutes.
Topping – Juice of one lemon and 4oz granulated sugar. Mix together and pour over cake when removed from the oven. Leave cake in tin until cold.
