Cake that keeps fresh - help please!

headintheclouds

Thanks everyone again!

Made the cake (chocolate of course!) from a recipe using oil rather than butter - so v. moist to start with. Followed tips about leaving in tin and wrapping in cling film, and it was lovely and moist. Still v. nice today - the small amount that was left!

I didn't use 40 candles! The poor old dear had enough trouble blowing out the two (yes, Tao81 - a 4 and a 0), even with help from her 3 children.

When I'm in my new kitchen I will have the perfect excuse to try out the other recipes you've all suggested so that I can offer tea and cake to my friends when they come to inspect the new property. Maybe I can practise till I become a domestic goddess like Nigella, rather than the domestic disaster that I am now!

thriftmonster

I was going to suggest Mr BE's cake as well - I do a coffee and walnut and a lemon drizzle version as well as the original choc version - and it's fine with soya yoghurt for any dairy free people out there.

NickiM

I make a lemon cake which uses cream cheese (it's a normal cake as opposed to a cheesecake) which keeps well if you'd like the recipe.

Fay

Tao81 wrote: »

If you make this Nigella Lawson Chocolate Fudge Cake you will be sure of a fabulously moist success - it tastes divine too!
It seems that the chocolate fudge icing seals in the freshness for days until it is ready to be cut for eating.
A large cake too, so plenty for both adults and children at a family party.

I made this cake a few weeks ago for my parents for their wedding anniversary and it is gorgeous! I served it warmed up slightly so that the icing melted slightly and put vanilla ice cream on top-magnificent! :j

headintheclouds

Ooh - it's becoming dangerous to go near this thread. The thought of all those scrummy cakes just makes my mouth water.
The lemon cake sounds gorgeous, Nicki, so yes please to the recipe.It must be very good for you 'cos it's got fruit in it!:rotfl:
I'm getting a backlog of cakes to make already - Nigella's (warmed-up with ice cream sounds like heaven!), Mr BE's yogurt cake (can it be counted as healthy because it's got yogurt in it?) and now the lemon cake. No more family birthdays until the end of December, so will be an expert by the time the next one comes around.

At this rate the next thread I start will have a dieting theme!

Thanks to all again.

NickiM

A friend sent the recipe to me (have just copied from the email):

185g softened butter
185g cream cheese softened
1 tablespoon finely grated lemon rind (or other citrus rind)
330g caster sugar
3 eggs
150g sr flour
100g plain flour

preheat oven to moderate

beat butter cheese and rind together in a small bowl with electric mixer until light in colour
add sugar, beat until light and fluffy
beat in eggs one at a time until just combined

Add flours in two batches
beat on low speed intil just combined
spoon mixture into prepared pan

Bake cake in moderate oven about 1 hour turn cake onto wire rack to cool
dust with a little icing sugar if desired

headintheclouds

That sounds lovely!
Thank you.

Tao81

So glad to hear it went well headintheclouds:D Not surprised you had very little left:rotfl: WELL DONE!

Have fun when you get into your new home, looks like you'll be making plenty of use of the kitchen, you're new neighbours are going to be coming round at the least excuse!;)

mrbadexample

thriftmonster wrote: »

I was going to suggest Mr BE's cake as well - I do a coffee and walnut....version

You've tinkered with me cake! :eek:

What have you done? :eek:


Please tell me coz I really like coffee n walnut cake. :drool: I've got walnuts. And yoghurt.

thriftmonster

Sorry to mess with the cake !!!!!!!

Coffee and walnut - leave out the cocoa, add 3 tbsp extra flour, 2tsp instant coffee dissolved in 1 tbsp boiling water and a handful of chopped walnuts.

Lemon drizzle - leave out the cocoa, add 3 tbsp flour, grated rind of 1 lemon and (optional - but nicer) 1 tsp lemon extract. As soon as the cake comes out of the oven, pour over a syrup made of the juice of the lemon and 2oz sugar, having stabbed the cake a few times with a skewer (or fine knitting needle!)

I know you can't improve on perfection - which is what all my family think this cake is - but we really like coffee and walnut as well. Double quantities in a 9"x13" tin work well for traybakes as well - especially with buttercream on top of the choccy one.