All is not forgotten... and the baking continues apace

With all this face book business and various distractions (especially my OU course) I have been very lax in updating my blog. However the baking has not stopped!

G made this lovely cake at the weekend. It is adapted from the Mary Berry 1980s classic Fast Cakes.

Pineapple and Raisin Cake

Pre heat oven to 160 deg C.

With an electric mixer beat together 200g SR flour, 150g soft stork, 115g soft brown sugar, 2 large eggs and 2 tbsp milk until light and creamy.

Then stir in 50g glace cherries, a 225g tin of crushed pineapple which has been very well drained (do something else with the juice eg make a mai tai or sex on the beach cocktail) and 350g raisins until well mixed.

Turn into two 500g loaf tins and bake for approx 45-50 minutes until cooked.

This is quite a moist and crumbly cake and should be kept in the fridge.

Not sure how long it will keep as we finished ours within a couple of days.

Enjoy!

Lucia

A banana cake this time

I came up with this simple cake at the weekend. It is delicious with a cup of china tea - and a copy of Trollope's Dr Thorne.

Spiced banana and walnut loaf

225g wholemeal SR flour
75g soft margarine
175g sugar (granulated is fine)
2 eggs, beaten
3 small - or 2 large bananas, mashed
1tsp ground cardamon (from Fortnums or Indian shops) - or you could use mixed spice, I suppose

Heat oven to 180 deg C. Line a 2lb loaf tin with one of those ready-made silicone paper liners from Lakeland/Julian Graves/John Lewis

Beat all the above ingredients together until well blended then stir in

100g chopped walnuts

Place in prepared tin and bake for about an hour.

Cool in the tin then enjoy - though it tastes better the next day.