Help cake recipe needed!!

jazzyjustlaw

I am going on holiday next week - only in the Uk but want to take a cake.

I want to make it a couple of days before we go as I am working the day before and want the night before to finish packing.

Anyone got a recipe for a cake that will last a few days in terms of freshness.

The others I am going with would prefer a coffee cake but it doesnt matter - all ideas are welcome - just want it to be o/s really.

comping_cat

This is my favourite chocolate cake recipe, i often make it without the cocoa and have it as a plain sponge, which is just as good. Maybe add a llittle coffee instead of the cocoa for a coffee cake.

4oz softened butter
8 fl oz milk (250ml)
2 large eggs
1 tbsp lemon juice
9oz cater sugar
2 oz cocoa powder
8oz plain flour
1 tsp bicarb

Mix all ingredients together, pour into 2 shallow tins, or 1 deep tin and bake 180 C, gas 4 for about 40 mins (if 2 tins, reduce cooking time)

savvy

Godders has a good recipe for a fruit cake that lasts a while, and a chocolate fudge cake, but we put the fudge icing on the outside and that keeps it nice and fresh til cut.

I'll try and get him to post them later

memorygirl

Know its been said before - but the MSE OS Malt Loaf. Stays lovely moist and gooey for ages - well at least 4 days which is the longest it takes our house to finish it. Seem to cut better a day or so after making too. Reminds us all of being kids so always goes down really well.

Can't figure out how to link to message - so here it is again

MALT LOAF

1 Mug of strong black tea
3 weetabix
4 oz sugar
4 oz sultanas

Soak all together in a bowl and leave to go cold, then add

2 beaten eggs
4 oz SR Flour
2 oz porridge oats

Pour into a greased and floured loaf tin and bake at about 180 C for 1 hour 20 mins or so. You can try testing with a skewer, but the end result should be quite a moist cake that often sticks to the skewer.

Leave to cool and then wrap in foil to transport.

Fabulous spread with butter cos its really like those Soreen loaf's that your granny used to appear with.

Which reminds me - anyone got a recipe for another favourite of mine from way back when - TaDa - The Jamaican Gingercake??

Enjoy your trip

Memorygirl

justin138

You just can't beat vegan cakes for "staying power". I've said it before, and I'll say it again, vegan cakes are CHEAP, EASY, TASTIER than most and FUN. There's only two of us, and we don't eat cake often, so it has to stay fresh for us. I do all the baking/cooking in our home, and I swear by the chocolate cake recipe on this site:
http://www.vegan-food.net/category/cakes/

Go girl, enjoy yourselves,
Justin

Godders

This is the fruit cake:

http://www.bbc.co.uk/food/recipes/database/quickboiledfruitcake_6378.shtml

And this is the fudge cake:

http://www.bbc.co.uk/food/recipes/database/maltedchocolatefudge_70051.shtml


For the second one don't make "filling one" for the middle, do twice as much and put it all over the cake, it makes a thickish fudge coating that tastes wicked

Chell

Ginger cake improves with time, perhaps find a recipe for that. It needs a few days to get 'sticky'.

jazzyjustlaw

catowen wrote:

This is my favourite chocolate cake recipe, i often make it without the cocoa and have it as a plain sponge, which is just as good. Maybe add a llittle coffee instead of the cocoa for a coffee cake.

4oz softened butter
8 fl oz milk (250ml)
2 large eggs
1 tbsp lemon juice
9oz cater sugar
2 oz cocoa powder
8oz plain flour
1 tsp bicarb

Mix all ingredients together, pour into 2 shallow tins, or 1 deep tin and bake 180 C, gas 4 for about 40 mins (if 2 tins, reduce cooking time)

What size are the tins u use i.e. 7 inches or 8 inches?

bugs

jazzyjustlaw wrote:

Anyone got a recipe for a cake that will last a few days in terms of freshness.

The others I am going with would prefer a coffee cake

To be honest my mum's coffee cake (which must be made with Camp Coffee mixed in to a normal Victoria sponge recipe) tastes better 1-2 days after she has made it and lasts well, given the chance which it rarely gets, for 5 days or more. She usually fills it with coffee buttercream and ices it with a plain coffee water icing and I suspect the icing might help with keeping it moist.

comping_cat

jazzyjustlaw wrote:

What size are the tins u use i.e. 7 inches or 8 inches?

I use 2 8inch tins, or a high sided 8 inch tin, comes out lovely both ways!!!! Just reduce the cooking time slightly if using two tins.

floridadreamin

Ginger and Marmalade Cake is our family favourite.

Soak 8oz sultanas in 1/2 pint of cold tea overnight.

Beat one large egg in a bowl and add 2 tblsp of marmalade. Blend well, add to sultana and tea mix.

In a large bowl sift 8oz SR Flour ( Wholemeal also works really well), add 2oz caster sugar and 2 tsp ground ginger.

Combine all ingredients together, place in greased and floured 2lb loaf tin. Cook for approx 50 mins at 180C or until shewer comes out clean.

Tastes even better if it can be left for afew days.