**Chocolate Guinness Cake**
*Cake Ingredients*
200ml/7floz Guinness beer
170g/6oz plain flour
2 medium eggs, beaten
290g/10oz light, soft brown sugar
60g/2oz cocoa powder
115g/4oz margarine
¼ tsp baking powder
1 level tsp bicarbonate of soda
*Dark Icing Ingredients*
2 tbsp Guinness beer
115g/4oz icing sugar, sifted
115g/4oz dark cooking chocolate
60g/2oz butter
1 pack ready-made white icing
*Making the cake*
1. Preheat the oven to gas mark 4 (180oC, 350oF)
2. Grease two non-stick, 8-inch baking tins.
3. Mix margarine and sugar together in a bowl, then gradually beat in the eggs.
4. Into a second bowl, sift the flour, baking powder and bicarbonate of soda.
5. Put the cocoa into a third bowl and stir in the Guinness (any surplus can be saved for more conventional use…).
6. Fold a dollop of cocoa mixture into margarine/sugar followed by an equal amount of flour mixture. Repeat until completely mixed.
7. Spread mixture into the two tins and bake for 30-35 minutes. Leave to cool while you chill out with a cold glass of Guinness :o)
*Making the dark icing*
1. Melt dark chocolate, then mix in Guinness (why not drink the leftovers?)
2. Beat in the butter, leave to cool for 5 minutes, then beat in the icing sugar.
3. Before icing has cooled, use it to sandwich the two cake layers, using the rest for the top and sides.
Finally, for that authentic Guinness look, cover the top with white icing, leave to set, tuck in.
Best shared with friends - enjoy :o)
***Malteser Cake***
* Box or large bag of maltesers
* 12 crushed digestive biscuits
* 4oz (125g) margarine
* 1 tbsp syrup
* 6oz (175g) chocolate
* Topping - 11oz (325g) chocolate
1. Melt the margerine, syrup and chocolate
2. Add malesers and digestives
3. Press mixture into a tray/dish
4. Allow to cool
5. Topping - Melt the chocolate and cover the base
6. Allow to set in the fridge
7. Remove from fridge so that chocolate is not too hard, then slice.
****************
Apricot crumb cake
Topping
6oz plain flour
5oz light brown sugar
5oz soft butter
Cake
6oz soft butter
8oz brown sugar
6oz plain flour
1tsp baking powder
2-3tsp milk
1 tin apricot halves
3 eggs
Put all the topping ingredients into a bowl and blend with a fork until it looks like breadcrumbs.
In another bowl mix all the ingredients, except the apricots, to make a basic sponge mix. Put this sponge mix into lined 10in square cake tin.
Cut the apricots in half and scatter all over the sponge mix.
Top all of this off with the crumble and bake at 180C for about 45 minutes. When cooled cut into 16 squares.
******************
Gingerbread
This will make a 7in square gingerbread (or a 2lb loaf)
8oz plain flour
4 level tsp ground ginger
1 level tsp bicarb
4oz butter
4oz brown sugar
8oz golden syrup or black treacle (or half of each)
1/4pt milk
1 egg
Seive the flour, ginger and bicarb into a mixing bowl
Melt the fat with the sugar, syrup and milk over a low heat, stirring all the time. Leave to cool a little.
Beat the egg then add it and the liquid mixture to the dry ingerdients. Mix well then beat for about 5 minutes.
Pour into your greased and lined tin and bake at 150C for about an hour or until its springy and leaving the side of the tin.
If you leave it for a couple of days the top goes all lovely and sticky (and you’re also a saint with FAR more willpower than us!)
*****************
Cake Recipes
 |
SummaryYummy cakes This article is owned by C-Cat |
| Recent Updates | User | Comments |
|---|---|---|
| Apr 2009 | C-Cat | Article created |