Posted by: braddenvillage | November 18, 2011

Bradden Village Christmas Fayre (Nr Towcester) – Sat 3rd December 10 – 2pm (Village Hall)

BRADDEN VILLAGE CHRISTMAS FAYRE

SATURDAY 3RD DECEMBER 10AM TO 2PM

BRADDEN PARISH ROOMS (LOWER END)

Looking for contributions for the Village Hall Cake Stall…

Short of ideas of a simple cake to bake, see below… no excuses!

Carrot Cake:

  • Ingredients:
  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs , lightly beaten
  • 140g grated carrots (about 3 medium)
  • 100g raisins
  • grated zest of 1 large orange
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg (freshly grated will give you the best flavour)
  • For the frosting: 175g icing sugar and  1½-2 tbsp orange juice

The Method:

  1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
  2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
  3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
  4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
  5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Double Chocolate Loaf Cake:

  • 175g softened butter , plus extra for greasing
  • 175g golden caster sugar
  • eggs
  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk
  • 4 tbsp cocoa powder
  • 50g plain chocolate chips or chunks
  • few extra chunks white, plain and milk chocolate , for decorating
  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
  2. Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

Gluten Free Lemon Drizzle Cake

  • 200g butter , softened
  • 200g golden caster sugar
  • eggs
  • 175g ground almonds (to make it nut free see below)
  • 250g mashed potatoes
  • zest 3 lemons
  • 2 tsp gluten-free baking powder 
  • For the Drizzle: 4 tbsp granulated sugar and juice 1 lemon

Method:

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
  2. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

All of the above recipes have come from the BBC Good Food website – one of my first stops when looking for something special.

Click here to go to it:


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