My husband’s favourite cake!

OK so it’s maybe not the prettiest of cakes or the most difficult to make but if you’re looking for a tea time treat then this is it. Plus it has fruit in it so it must be healthy right?

…and it won’t make dresses shrink like chocolate does will it?!

Ingredients

6oz butter (we use dairy free ‘Pure’)
6oz sugar (golden caster sugar, unrefined sugar is just bad not really bad like the white stuff!)
1/2 tsp vanilla or lemon essence – optional (the Sicilian lemon oil supermarkets are stocking is great!)
3 large eggs (free range of course)
grated rind of a lemon (unwaxed if you can find them)
6oz sultanas
8oz plain flour
2 tablespoons milk (we use oatmilk)
1 1/2 level tsp of baking powder

Method

Grease and line a 20cm round springform tin. As this is going to take a while to cook I would double line it to stop it burning on the edges.

Preheat oven to 160 degrees C (150-155 fan oven)

Cream the butter and sugar until light and fluffy.

Whisk in the lemon oil and lemon rind

Whisk in the eggs one at a time with a tablespoon of flour to stop curdling (but don’t worry if it does, I find it always curdles with the dairy free stuff anyway, still looks and tastes just as good).

Whisk in the milk with a tablespoon of flour.

Fold in the sultanas with a metal spoon.

Fold in the remaining flour sieved together with baking powder with a metal spoon.

Put mix into cake tin, smooth top with back of spoon. Bake for 1 1/2- 1 3/4 hours till golden brown on top and cake tester comes out clean when inserted into middle.

Remove from oven, cool in tin for 5 minutes then remove tin to a cooling rack. Peel off paper when cold

Store in an airtight container, should keep a week easily, maybe two…like it’ll get chance!

Eat in big slices with your favoutite cuppa!

This recipe comes from one of my most used cook books ‘The Dairy Book of Home Cookery’. It was published and sold by the Milk Marketing Board about 40 years ago. My mother had a copy and I found mine in a charity shop for £1. While I find a lot of my recipes online now this is one book that I still use – simply because it has so much in it and all those recipes for basic cooking. Definitely one cookery book I would not get rid of. I wonder if you have it too?

If you like this you might like Elderflower, strawberry and almond cakes

PS Do leave a comment if you like this or any of my other recipes

Coconut and orange scented rice pudding

This recipe is completely vegan and completely delicious (just cause it’s vegan doesn’t mean it’s not delicious!). It has a mellowness from the coconut milk and a tartness from the orange juice taste. It’s also very healthy for you. The ginger and orange zest livens the pudding and makes it a memorable experience. You can eat this as dessert, breakfast or even as a snack. The pudding is fresh and pungent.

400
milliliters of Canned coconut milk
1
cup of Water
3/4
cup of Orange juice
2
teaspoons of Natural vanilla extract
1
pinch of Kosher salt
1
cup of Basmati rice
4
tablespoons of Honey
2
teaspoons of Cinnamon
2
teaspoons of Ginger root, chopped
2
teaspoons of Orange peel, chopped

In a sauce-pan mix the coconut milk, water, orange juice, vanilla extract, salt, and rice. Put the pan over a medium heat. Bring the mixture to the boil and then turn the heat down so that it comes to a simmer. Slightly cover the pan leaving a small space for the steam to escape. Stir the rice every 5 minutes so that it doesn’t stick and burn. Simmer for about 30 minutes or until most of the liquid has been absorbed by the rice. Once most of the liquid has been absorbed turn the heat off and place the lid over the pan. Let the cooked rice sit for about 5 minutes.

Mix the honey, cinnamon, ginger, and orange zest in a bowl (leave a little ginger and orange zest for the garnish). Pour this mixture over the rice and mix gently with a fork.

via “Coconut and orange scented rice pudding” Recipe.

If you like this, you might also like Coconut Oil Chocolate Fudge

Tag: recipe

Sultana Cake

My husband’s favourite cake!

Ingredients

Method

Eat in big slices with your favoutite cuppa!

“Coconut and orange scented rice pudding” Recipe