We worked really hard on the garden this morning and took loads of stuff to the local tip. I decided to make a cake this evening. In the end I made two - my trusty Bero Boil'n'Bake Fruitcake, and this one which I haven't done before. I chose this recipe because I had some prunes and apricots in the cupboard and I decided I should use them up!
APRICOT AND PRUNE TEABREAD [serves 12 - allegedly!]
10 oz plain flour
2½ teaspoons baking powder
1½ teaspoons mixed spice
3 oz butter
4 oz ready to eat prunes, stoned and chopped
3 oz soft brown sugar
4 oz dried apricots, chopped
7 fl oz fresh milk
1 egg, beaten
1. Place the flour, baking powder and mixed spice in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
2. Stir in the prunes, sugar and apricots. Add the milk and the egg, mix well.
3. Turn into a greased 2 lb loaf tin and bake at 180‚°C for 1 hour until an inserted skewer comes out clean. Leave to cool in the tin.
[Adapted from the Dairy Cookbook]
BE-RO VERY EASY FRUIT CAKE
4 oz caster sugar
4 oz butter or margarine
¼ pint water
1 egg
8 oz Self Raising Flour
1 Heat oven to 150ºC. Grease a 1lb loaf tin, or 7” round cake tin.
2 Place fruit, sugar, margarine and water in a pan, simmer slowly with the lid on for 20 minutes.
3 Allow to cool, then add beaten egg and stir in the flour.
4 Pour into prepared tin and bake for about 1½ hours.
Now I have to decide which one will go in the cake tin and which one will go in the freezer.
Yummy!!!!!
ReplyDeleteFreeze the one you know you like and try the new recipe today. :)
ReplyDeleteI am not a prune person, is it very pruney!!
ReplyDeleteOh, your cakes look so nice! I made an angelfood cake yesterday and it flopped. I don't know why--usually I don't have a problem. Bad cake zen, I guess ...
ReplyDeletefrances
Bob doesn't like prunes much [I love them]
ReplyDeleteI froze the fruitcake and served slices of the prune one [buttered] for supper. It was surprisingly moist and not very pruney at all!
Just the recipe I need. Thank you!
ReplyDeleteYum! My friend Sherri B at 'Little House in Paradise' is hosting a recipe competition and I would suggest you submit one or both of the above!
ReplyDeleteNow, to the suet pudding question: We don't have a 'micronde', as there's no space in the kitchen, but I would love to try a suet pudding in one! Yes, in Toulouse centre I bought Atora quite expensively in an English grocers one year. The previous year I made it from scratch thanks to a very bemused French butcher. But normally I buy some when I'm back in the UK and keep it in the freezer!