Years ago, in my student days, my friend Dorothy showed me her One Cup All Bran Loaf Cake recipe. It is good because it needs no eggs or fat. I often add an egg and bake a little longer.
- Preheat the oven to 175 degrees C
- Combine in a jug one cup each of AllBran, flour, dried fruit, cold tea – plus half a cup of sugar and one egg. Mix well.
- Pour into a lined loaf tin [or use a nonstick silicon one]
- Bake 50 minutes
They came out OK but I think the oven was a little too hotand the tops cracked [I should have got used to it after nearly 2 years...]
We have had a few slices from the Weetabix/apricot/date one. Pleasant as it is, even better with a smear of buttery goodness. [Those large dark bits are dates and apricots not big holes]
Cakes made in loaf tins are so much easier to slice up without crumbs and wastage.
I am beginning to think about Christmas Baking. I'd like to make a festive variation on HughFWs condensed milk ice cream using cranberries, and also some interesting biscuits.
The Lidl Stollen and Panettone have been purchased- and more importantly, I am continuing to fill my Reverse Advent Food Bag.