Thanks to Miranda for hosting today and also giving us a demonstration of a different technique for a quilt-as-you-go project.
As requested, here are some recipes for recent cakes we have enjoyed!
APRICOT & PRUNE LOAF
1/2 cup dried apricots - chopped; 1/2 cup prunes - chopped; 1 cup sultanas; 2 tablespoons butter - melted; 2 cups SR flour; 1 cup brown sugar; 1 cup boiling water; 1 egg - beaten;
Mix together well. Bake in loaf tin at 180C for approx 45 mins.
LEMON OR ORANGE DRIZZLE CAKE
6oz margarine; 6oz caster sugar; 3 eggs; 12oz SR flour; 2 tablespoons milk; finely grated rind of 2 lemons or oranges;
LEMON OR ORANGE SYRUP – Juice of 2 lemons or oranges; 4 oz sugar
Cream margarine and sugar, beat in eggs one at a time. Fold in flour, add milk and grated rind. Bake in a 20cm round tin, in moderate oven (180c) for 1 hour or until cooked and golden brown. Allow to cool in tin. When almost cool, cut slits in top of cake and “drizzle” with syrup so that it soaks into cake.
To make syrup, mix strained juice with sugar.