Nostalgic Cake Recipes
The world of
"Mrs. Plumbridge" is full of cake!!
I just love baking for visitors or any reason, there is nothing like a home made cake to have with your Good Old English Cuppa!!
Baking is so easy if you always keep the ingredients stocked up in your cupboard. It doesn't take any real extra talent I think it's just practicing so if you don't bake and would like to PLEASE don't be intimidated just have a go it gets better and better!! After many requests for recipes I have made I thought it would be good to put them here on my website, no place better than the home of "Mrs. Plumbridge".
These are all recipes from either my dear old departed Mum God Bless Her!! or Friends and Cook Books I love. Some are very old hence the old measurements.
Here are two of my favourites there will be more to follow!
If anyone has a go at baking these let me know what you think I'd love to hear about the achievements you make especially if you are new to baking!
Biba's Apple Cake
Great for using up old eating apples in the fruit bowl and you can mix them with cooking apples or just use them on their own!
3 Eating Apples peeled and sliced (or 2 eaters and 1 cooker)
1/2 tsp mixed spice
Handful of sultanas (I don't use many as I prefer the focus on the apple) it's up to you!
60z Butter Melted
60z Caster Sugar
60z Plain Flour
2-3 (depending on the size) lightly beaten eggs
A Loaf Tin (or you can use a round 20cm Tin)
Grease Tin and line with Baking Parchment
Set oven at gas mark 4
Mix all dry ingredients together, then add the melted butter and eggs and mix well until it makes a firm batter.
Put 1/3 of the batter in the bottom of the tin then lay 1/2 of the apples on then repeat until you finish with the last layer of batter. Top with a little demerera sugar and cook in the oven for about 50 mins - 1 hour! Until brown on top.
You can eat this hot with cream, custard or ice cream or wait for it to cool and eat as a cake. It lasts very well and stays moist for a few days.
My Mum's Lemon Drizzle Cake
4oz Margarine ( as I find it makes the cake lighter than using Butter)
60z Caster Sugar
2 Free Range Eggs
6oz Self Raising Flour
1/2 Teaspoon Baking Powder
Grated Rind of a 1 Lemon
3 Tablespoons of Milk
Sieved Juice of the 1-2 Lemons
Mix Half & Half Caster and Icing Sugar to taste
(some people like it very sweet some like it with a bit of a lemon twang!!)
Cream margarine and caster sugar together ( I use "Kenneth" my old Kenwood Mixer can't be doing with all that arm ache!)
Then add the eggs one at a time, if it looks like it may curdle then just add a bit of the flour then mix well.
Add the rest of the flour, baking powder and grated lemon rind.
(I don't always sieve the flour I found a good tip is to just whisk the dry flour in a bowl with a balloon whisk to add a bit of air and break it up).
DON'T mix it very too vigorously when you put in the flour just enough to combine it all well.
Line a loaf tin with baking parchment to help remove it all afterwards and bake at gas mark 4 for 45 minutes.
Mix the lemon juice and sugar together.
When cooled a bit get a little pointy knife and just poke it in the cake well over to create little channels for the drizzle to soak in, then gently pour it over the cake while it is still in the tine and let it soak.
Lift from tin when cool and remove baking parchment.
Basic Victoria Sponge
This is such an EASY and successful recipe everytime I make it, it is loved!
4 Free Range Eggs
Weigh the Eggs and whatever they weigh match the same weight with the Butter or Margarine, Caster Sugar, Self Raising Flour ........... it's that easy!!!!
2x 20cm Circular Tins
1 tsp Vanilla Extract
Icing Sugar to Dust on Top!
You can add Cream or butter cream as well as fresh raspberries or strawberries to make it really make it exciting!
Cream Butter/ Marg with Caster Sugar, add the eggs one at a time as in above recipe drizzle in the Vanilla Extract then gently fold in the flour.
Grease and Line Bottom of tins with Baking Parchment then divide equally between the two and place in the oven at Gas Mark 4 for 40-50 mins.
Remove and leave to cool. When cold spread the Jam between the sponges and dust the top with icing sugar.
Lovely!! just the job!!
You can inter-change this recipe to make a chocolate cake and be really daring and make it with beautiful chocolate cream icing in the middle ever so posh folks!! I'll put that recipe on soon for all you "Chocoholics" !!