Recipes

FRUIT CARROT CAKE (Class 156)

125g (5oz) margarine
Grated rind and juice of 1 orange
125g (5oz) soft brown sugar
150g (6oz) sultanas
2 large beaten eggs
1tsp. baking powder
150g (6oz) grated carrot
1tsp. mixed spice
200g (8oz) S.R. flour

Cream together margarine and sugar until fluffy. Gradually beat in eggs. Fold in remaining ingredients. Grease and line a round 7inch (approx) tin.
Bake for approximately 1 to 1½ hours at 150C / 300F / Gas Mark 2

LEMON DRIZZLE CAKE (Class 157)

125g (5oz) margarine
1 large lemon
100g (4oz) castor sugar
1 tbsp of milk
150g (6oz) S.R. flour
1 tbsp of lemon curd
2 large eggs
2 tbsp granulated sugar for topping

Cream margarine, sugar, eggs, lemon curd and 1/2 grated lemon rind together. Add flour and milk. Mix well. Pour into a lined round 7-inch (approx) tin.
Bake in a moderate oven for 45 mins to 1 hour.
Topping: Grate other 1/2 of lemon and add to juice and sugar.
While the cake is still hot, prick and pour over the cake. Leave in the tin until cold.

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