Cake recipes that will keep please

nodwah

I've been asked to help make some cakes for the homebaking stall at my local show. The problem is that I'm going to be quite busy the few days leading up to it so what kind of cakes/scones/buns/traybakes will keep and be nice for 3 -4 days. I'm never sure that freezing is that sucessful with cakes and buns.

trying-very-trying

I don't do a lot of baking, but recently I've been making the "all bran cake" from this board, and it lasts all week, if it doesn't all get eaten

oliveoyl

My Mum used to make the Christmas cake in about September, so rich fruit cake definitely does. Also moist ginger cake keeps for a good while. I made some traybakes over 2 weeks ago and they're still fine... I used the basic recipe from here, but changed the ingredients about a bit.

MRSMCAWBER

Hi there.. I made this banana n ginger parkin the other day -they reckon it will keep for 2 months :T -given chance :rotfl: ... I only made it a couple of days ago and it has improved in flavour allready:D




Right i will post the recipe..and add my alterations along side just incase (i doubled it up to use the nanas n eggs -so mine is a bit bigger than it should be):D but the quantities below are for the "proper sized one"

BANANA GINGER PARKIN
pre-heat oven to 160c/325f/gas3
grease and line a 7" x 11" tin

1. 200g plain flour -i used SR flour but still used 1/2 the bicarb -just in case;)
2. 2tsp bicarb
3. 2tsp ground ginger
4. 150g medium oatmeal -I used porridge oats
5. 4tbs dark muscavado sugar -I used molasses
6. 75g sunflower marge
7. 150g golden syrup - I added a bit of the syrup from the stem ginger jar
8. 1 beaten egg
9. 3 ripe bananas -mashed

• sift flour, bicarb and ginger
• stir in oatmeal
• melt syrup, marge and sugar in a pan over a low heat -then stir into flour mix well
• beat in egg and banana
• spoon into tin and bake for about 1hr until firm to the touch, allow to cool then remove from tin

Strangely enough mine only took 1hr -even though the recipe was doubled and my tin was 10 1/2" x 8 1/2"..and it came out about 2 1/2" deep

They drizzle icing over and pieces of stem ginger.. i have just brushed over some of the syrup from the stem ginger.. If we like it and i make it again im adding pieces of stem ginger.. just didn't want to add anymore weight to it incase it made it sink :rotfl:

With it keeping so well it would be great for those who have to pack up kiddies lunches... you could miss the ginger out and add a few choc drops, sultanas etc...:T

wogglemaker

from experience cut up tray bakes make good money (or sliced up loaves)

pollyanna24

There's a lovely one in one of my Weightwatcher books (don't worry, you can't tell it's weightwatchers - in fact, I'm not even sure why it is). It Fruit Teabread or something along those lines. It's gets better with age and we have eaten it up to 2 weeks after me making it. I usually make one a week and we have it for elevenses at work!

If you want the recipe, I should be able to put it on Monday. If that's too late, sorry.

nodwah

Thank you all, i hadn't actually thought about big cakes for slicing:o !
Pollyanna24 - my WW leader gave us all a wee bit of that cake, thanks for reminding me!
Chocolate-ey tray bakes will keep if my OH and Dss don't scoff them!