I was sick and busy, it was the last weekend of my holidays before I returned to work after Christmas, so I decided I’d make cakes – something easy that didn’t take too much time, and yet would be nice and tasty. I found (and we don’t know who it belongs to in the house) a copy of Family Circle’s Favourite Cake Recipes. I’d never opened this book prior to this project, and thought, given I was short of time, I’d turn to the middle section of “One Bowl, Quick Mix Busy Day Cakes” (in very florid text), and browse those recipes. I found two that sounded interesting and decided to make them. The instructions are good, the cakes are tasty and I’m going to have to explore this book a bit more to find more tasty treats. Overall 3.5 our of 5 stars.
Cinnamon Honey Cake
Ingredients:
- 1/4 cup brown sugar
- 3 tablespoons honey
- 1 cup self-raising flour
- pinch salt
- 1 teaspoon sinnamon
- 60g soft margarine
- 1/3 cup milk
Method:
- Place all ingredients in a basin and beat well 4 -5 minutes until smooth. Place in a greased 20cm sandwich cake tin and bake in a moderate (180C) oven about 1/2 hour until cooked.
- Ice when cool with lemon icing and sprinkle cinnamon on top.
Notes on this recipe:
- Instructions on preheating the oven and what sized pan you should use, should always be at the top of a recipe.
- This was quite moist, very tasty and eaten very quickly. I used a loaf pan for this recipe, and didn’t ice it due to time constraints.
Spice Banana Slab Cake
Ingredients:
- 2 cups firmly packed brown sugar
- 1 cup cup self-raising flour
- 1 cup plain flour
- pinch of salt
- 2 teaspoons mixed spice
- 125g butter or margarine
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup buttermilk
- 1/2 cup well mashed banana
- 1 egg, beaten
Method:
- Mix together sugar, flours, salt and spice, but butter into pieces, add and rub in until mixture resembles crumbs. Press half of the mixture into a greased 23cm square sandwich tin.
- Dissolve the bicarbonate of soda in the buttermilk, stir in the mashed bananas and beaten egg. Beat this mixture into remaining half of the crumb mixture, our into the tin.
- Bake in a moderate oven (180C) 40 – 45 minutes, then leave for 5 – 10 minutes in tin, and then carefully turn out.
Notes on this recipe:
- Again instructions on preheating the oven and the tin size should be before the instructions on making the cake, mostly so you know if you have the right sized implements for making the cake, and the oven is hot by the time you’re ready to put the cake in it.
- This cake is quite unusual. It’s almost like a cake slice, the layer at the bottom, which you can see in the photos, is almost like a biscuit, and the top layer is delicious, moist cake.
- The cake kept, covered, for a week.
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