Christmas Cake

christmas cake in ellesmere port

Christmas Cake

There are some parts of a Christmas celebrations in Britain which can and must not ever change, and that is the Traditional Christmas Cake. No British Christmas is ever complete without this classic treat Cake on the table.

christmas cake in ellesmere port
Christmas Cake
Print Recipe
Christmas Cake
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
christmas cake in ellesmere port
Christmas Cake
Print Recipe
Christmas Cake
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
Instructions
  1. Heat the oven to 150C/300F/Gas 2
  2. The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
  3. Line a 23cm (9") cake tin with 2 thicknesses of parchment or greaseproof paper. This acts as an insulator and to prevent the cake from burning on the outside
  4. In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
  5. In another large bowl cream the butter with the sugar until light and fluffy.
  6. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition
  7. do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together
  8. Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.
  9. Finally add the brandy.
  10. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
  11. Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn
  12. bake for 4½ hours.
  13. If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours.
  14. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
  15. After 4½ hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
  16. Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely.
  17. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy.
  18. This should be repeated every two weeks up until Christmas.
  19. The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin.
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Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)
Italian sponge fingers (Savoiardi)
Print Recipe
Servings Prep Time
48 30
Cook Time
10
Servings Prep Time
48 30
Cook Time
10
Italian sponge fingers (Savoiardi)
Italian sponge fingers (Savoiardi)
Print Recipe
Servings Prep Time
48 30
Cook Time
10
Servings Prep Time
48 30
Cook Time
10
Ingredients
Servings:
Instructions
  1. Preheat oven to 190 C / Gas 5. Line three baking trays with baking parchment.
  2. Prepare a pastry bag with a plain 1.25cm piping nozzle.
  3. Separate the eggs.
  4. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light coloured. This will take about 5 minutes.
  5. In a clean bowl beat the egg whites until they hold soft peeks.
  6. While beating, slowly add the salt and the remaining sugar until combined.
  7. Gently fold the beaten egg whites into the egg yolk mixture.
  8. Sieve the flour over the egg mixture and gently fold it in.
  9. Fill the pastry bag with half of the batter and pipe 9cm fingers, 4cm apart, in rows on the baking parchment. Continue with the second half of the batter in the same manner.
  10. Bake at 190 C / Gas 5 for about 15 minutes until firm to the touch and golden.
  11. Remove the paper and fingers from the baking tray and place on racks to cool. After cooling, remove fingers from the paper and use or store between layers of greaseproof paper in a airtight container. These freeze well.
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Easy Fruit Cake

fruit cake

Easy Fruit Cake

fruit cake
Fruit Cake
Print Recipe
Servings Prep Time
8 15 min
Cook Time
1 hour
Servings Prep Time
8 15 min
Cook Time
1 hour
fruit cake
Fruit Cake
Print Recipe
Servings Prep Time
8 15 min
Cook Time
1 hour
Servings Prep Time
8 15 min
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Rub the butter into the flour until it looks like fine breadcrumbs, add sugar and dried fruit and mixed spice, if using
  2. Add egg and milk to make a soft dropping consistency.
  3. Put into lined 2 lb loaf tin or 6" round cake tin. Sprinkle demerara sugar over the top and pat down with the back of a spoon (this gives a nice crunchy top) and bake for approximately 1 to 1 1/4 hours in a preheated oven at 180 C / 160 C fan / Gas 4 until a skewer comes out clean.
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Lemon drizzle muffins

Lemon drizzle muffins in ellesmere port

Lemon drizzle muffins

Lemon drizzle muffins in ellesmere port
Lemon drizzle muffins
Print Recipe
Lemon drizzle muffins
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Lemon drizzle muffins in ellesmere port
Lemon drizzle muffins
Print Recipe
Lemon drizzle muffins
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Ingredients
sponge
Lemon drizzle
Servings: muffins
Instructions
  1. Line a 12 cup muffin tin with paper cases.
  2. In a large bowl, combine the first six ingredients.
  3. In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
  4. Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
  5. Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
  6. In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
  7. For an added extra take 500ml of double cream and grate a lemon zest into it, wip it up and pipe onto muffins, decorate with slice of lemon
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Foolproof sponge cake

Foolproof sponge cake in ellesmere port

Foolproof sponge cake

This is the perfect cake for celebrations . It is a stiff cake with a moist texture so perfect for carving and novelty cakes. Wonderful with jam and buttercream or just left and covered with marzipan/icing, this cake is so versatile you can pretty much do anything with it! It will never curdle and is so simple and never fails to always tastes perfect!

Foolproof sponge cake in ellesmere port
Foolproof sponge cake
Print Recipe
sponge cake
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Foolproof sponge cake in ellesmere port
Foolproof sponge cake
Print Recipe
sponge cake
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Servings Prep Time
12 people 15 min
Cook Time
1.5 hours
Ingredients
Servings: people
Instructions
  1. pre-heat the oven to 150 C / Gas 2. Grease and line (or grease and flour) a 20cm (8 in) square or round tin and set aside.
  2. Sieve flour into large mixing bowl, add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended, then increase to fast speed and mix for another 2 or so minutes, when you have a smooth batter (it will be quite thick/stiff).
  3. Pour into already prepared tin, place in centre of oven and cook for about 1 hour 15 mins to 1 hour 30 mins; test with skewer if it comes out clean cake is done.
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red velvet cake

red velvet cake in Ellesmere Port

red velvet cake

This is the classic red velvet cake! This recipe makes a gorgeous, deep red colour that never fails to impress. Top with cream cheese icing for a traditional finish.

red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
  2. Combine the flour, cocoa and salt. Set aside.
  3. In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
  4. Whisk in the eggs one by one, then the vanilla extract and vegtable oil
  5. Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
  6. Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
  7. Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
  8. Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with cream cheese icing. Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.
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Carrot cake

Carrot cake in Ellesmere Port

Carrot cake

carrot cake is a great way to get children to eat vegetables without even noticing. my creamy icing is lighter in fat than a traditional one, as it uses ricotta cheese.

Carrot cake in Ellesmere Port
Carrot cake
Print Recipe
Servings Prep Time
10 people 30 min
Cook Time
50 min
Servings Prep Time
10 people 30 min
Cook Time
50 min
Carrot cake in Ellesmere Port
Carrot cake
Print Recipe
Servings Prep Time
10 people 30 min
Cook Time
50 min
Servings Prep Time
10 people 30 min
Cook Time
50 min
Ingredients
cake
Orange ricotta icing
Servings: people
Instructions
  1. Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 20 cm (8 in) round deep cake tin and line the bottom with baking parchment.
  2. Sift the wholemeal and white flours and the cinnamon into a large bowl, tipping in any bran left in the sieve. Coarsely chop about two-thirds of the brazil nuts and stir into the flour with the raisins. Thinly slice the rest of the brazil nuts lengthways and set aside.
  3. In another bowl, beat together the sugar and oil with a wooden spoon until well combined. Beat in the eggs one at a time, then stir in the grated carrots and orange zest and juice. With a large metal spoon, carefully fold the carrot mixture into the flour mixture, just until combined. Do not overmix.
  4. Spoon the mixture into the prepared tin. Bake for 50 minutes or until risen and firm to the touch. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the lining paper. Cool completely.
  5. To make the icing, put the ricotta in a bowl, add the sugar and orange zest, and beat with a wooden spoon.
  6. When the cake is cold, spread the icing on top. Scatter over the reserved sliced brazil nuts, letting some stick up out of the icing at different angles. The cake can be kept, covered, in the fridge for up to 3 days.
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Banana cake

banana cake in Ellesmere Port

The easiest banana cake to make, just right for using up those very ripe bananas in the fruit bowl! I make this one in a loaf tin then you can cut slices and butter them for an after school treat.

banana cake in Ellesmere Port
Banana cake
Print Recipe
banana cake
Servings Prep Time
10 people 10 min
Cook Time
35 min
Servings Prep Time
10 people 10 min
Cook Time
35 min
banana cake in Ellesmere Port
Banana cake
Print Recipe
banana cake
Servings Prep Time
10 people 10 min
Cook Time
35 min
Servings Prep Time
10 people 10 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Grease and line a 2lb loaf tin.
  2. Melt butter, sugar and vanilla in a saucepan over a medium heat
  3. Remove from heat and add the mashed bananas, mix well.
  4. Add the egg, mix well.
  5. Stir in the flour and the milk.
  6. Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked
  7. Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy
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Jam Sponge Cake

jam sponge cake in Ellesmere Port

Jam Sponge Cake

The perfect party cake, a jam sponge is a traditional bake everyone will love.

jam sponge cake in Ellesmere Port
Jam Sponge Cake
Print Recipe
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Servings Prep Time
10 slices 10 min
Cook Time
25 min
jam sponge cake in Ellesmere Port
Jam Sponge Cake
Print Recipe
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Ingredients
Sponge
Filling
Servings: slices
Instructions
  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 25 to 30 mins until golden and the cake springs back when pressed.
  4. Turn onto a cooling rack and leave to cool completely.
  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
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Chocolate Cake

cholate cake filling

Chocolate Cake

Chocolate cake perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and bouncy and will keep well for 4-5 days

cholate cake filling
Chocolate Cake
Print Recipe
Servings Prep Time
12 10
Cook Time
35
Servings Prep Time
12 10
Cook Time
35
cholate cake filling
Chocolate Cake
Print Recipe
Servings Prep Time
12 10
Cook Time
35
Servings Prep Time
12 10
Cook Time
35
Ingredients
sponge
Filling
Servings:
Instructions
  1. Pre heat oven to gas mark 5
  2. Beat sugar and oil together
  3. Beat in the eggs
  4. Add vanilla
  5. Mix in the coco powder
  6. Mix in the milk
  7. Add the flour and salt and mix properly
  8. When properly mixed place into baking tray and bake for about 30 min or until probe comes out clean
Filling
  1. Bring cream to boil in a sauce pan
  2. Remove of heat when boiling and add chocolate
  3. Stir until chocolate is melted completely
  4. When chocolate is melted stir in icing sugar
  5. Leave to cool then spread between your layers of cake
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