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I am so often asked for the recipe for the cake that goes into the packed lunches that I supply that I decided to add it to this web site!
TWESELDOWN CAKE
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Small
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Medium
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Large
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8 oz
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12 oz
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24 oz
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self-raising flour
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3 oz
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6 oz
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12 oz
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caster sugar
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3 oz
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6 oz
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12 oz
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light soft brown sugar
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3 oz
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6 oz
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12 oz
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ground almonds
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6 oz
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6 oz
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12 oz
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glacé cherries
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3 oz
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6 oz
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12 oz
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sultanas
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½ teasp
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1 teasp
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2 teasp
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mixed spice
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4 oz
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8 oz
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16 oz
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margarine - melted
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1
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2
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4
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very large eggs - beaten
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In a large bowl mix all the dry ingredients and the fruit together and then add the melted margarine and beaten eggs and mix it all thoroughly.
Put the mixture in a suitable sized tin. I use the largest quantities and cook it in the large Aga roasting tin and I think the smallest quantity is enough for an 8” round tin
Cook it in a moderate oven until it is done, The large quantity in the Aga roasting tin takes about 1¼ - 1½ hours - turn it round half way through.
This is a very forgiving cake; if it gets forgotten it will cope with double the cooking time, then it is rather drier but still good; if you use plain flour by mistake then you get very tasty, rather thick, buiscuits; you can use any fruit mixture - it doesn’t have to be cherries and sultanas - or you can leave the fruit out altogether; I sometimes use the mixture with no fruit in to make a topping for mince pies at christmas. The only variation that was not well received was accidentally using curry powder instead of mixed spice - I haven’t used that one again!!
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