FRUIT CARROT CAKE (Class 113)
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 114)
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.
FLAPJACKS (Class 164)
100g (4oz) butter or margarine
50g (2oz) demerara sugar
2 tbsps. (2 x15ml spoons) of golden syrup
125g (5oz) porridge oats
25g (1oz) plain flour
Melt fat, sugar and syrup over low heat, stirring until dissolved. Remove from heat.
Mix in porridge oats and flour. Press into a well-greased 20.5cm ( 8 inch ) shallow square tin.
Bake for 15 – 20 minutes at 180C / 350F / Gas Mark 4 until golden brown
Mark into bars. Leave to cool before removing from tin.
Thornton Cleveleys Horticultural Society 