Cake that keeps fresh - help please!

lucasmum

I am hoping that someone may have a recipe for a cake that will keep nicely for 3/4 days. It will probably be iced which will help but I will have to bake it on thursday and it will not be eaten till sunday afternoon as it is for my oh 40th and we are away for the weekend.

My usual viccy sponges tend to go a bit dry after a couple of days. Any ideas would be appriciated. Thanks

lisa26_2

you need a genoese sponge recipe. Its what is used by professional cake makers, google it, there are loads of links for recipes online. If I remember correctly it should keep for about a week.

lucasmum

oh great I'll have a google .......... ta

jcr16

what about something like a rich fruit cake, they can be iced and keep for a long time.

BitterAndTwisted

The cakebaker site says that a genoese mixture won't keep well.

http://www.cakebaker.co.uk/MakingThePerfectSponge.html



I'd make a nice, moist chocolate devil's foodcake, a banana cake or a rich fruitcake

lucasmum

would a devil's foodcake keep that well?? I might have to go with that if so, I don't think he'd go for a rich fruit cake. thanks

Elliesmum

Lemon drizzle cake keeps well and stays very moist due to the drizzle that's put on it and it would be very yummy iced. Tana Ramsey does a very good recipe which I make over and over again for Dbf, who loves it.

HTH's

EM xx

freyasmum

the ultimate chocolate cake.

this is the best chocolate cake i've ever made and we had it for my birthday last week - in fact, mum asked me to make one for easter, so i've got one sitting through there right now with mini eggs on it . it's lovely and moist and keeps for a while

edit; it says in the recipe to use buttermilk, i used sour cream, anything like that works really.

msb5262

I agree with freyasmum, this is a fabulous recipe.
However it does have a lot of ingredients, some of which aren't easy to come by.
My other favourite keeping cake recipe is this one by Michael Barry:

Fairtrade Chocolate cake


Quantities for 6” or 8” cake

6oz (9oz) plain flour
3 (4½) tablespoons Fair Trade cocoa
1 (1½) teaspoons baking powder
1 (1½) teaspoons bicarbonate of soda
5oz (7½ oz) Fair Trade golden caster sugar -
1 (1½) tablespoons black treacle
2 (3) eggs
5fl oz (7½ fl oz) vegetable oil
5fl oz (7½ fl oz) milk
apricot jam, cream, chocolate ganache or butter icing to finish


Method
Preheat oven to 160◦C / 325◦ F/Gas mark 3.
Line and grease two cake tins.
Mix all the dry ingredients together, then add everything else and beat or whizz in food processor until thoroughly blended.
Pour the mixture into the tins and bake in the oven for 35 to 45 minutes. Cool then store in airtight tin until required, then sandwich with filling of your choice.

HTH
MsB

tabskitten

I have just posted this one on the following
I do suggest you try it as is so gooey and yummy and gets better with time!
http://tabsmagic.co.uk/recipes/baking/mocha-cake-1