Re: Cake recipe/all-in-one method

The lemon one sounds really good, would you post it please?

Kathy

Here it is Kathy, just as it was given to me but I use lemon instead of orange and sometimes cover it with icing and unsweetened coconut. Also I have added a bit of dried fruit on occasion.

From the printed page: INGREDIENTS

TO GLAZE Juice of half and orange and 2 tbsps sugar

1. Preheat oven to 325F(gas 3). Line a loaf tin (2 pint capacity) with greaseproof paper
2. Put all the ingredients in a bowl with a pince of salt and mix thoroughly
3. Bake for one hour until nice and brown on top - if using a fan oven use the same temperature but watch carefully from 50 mins as it browns very quickly.
4. Meanwhile heat the orange juice with the sugar until dissolved. (I do this in the microW) Turn out the cake and while it is still warm brush the top repeatedly with the glaze until all is absorbed and the top slightly crunchy.

Slices into 10, keeps 3-4 days and freezes well.

......................

I use diffeent types of tin, i.e. make two and give one away as there are only two of us.

Good baking, Diana

Making cakes by single stage without the use of prepared mixes or other batter enhancing ingredients will not allow you to obtain the best cake quality. Indeed there are plenty of recipe of one bowl cake /dump cake around but the people who formulated it using cake mixes realize the benefit of such ingredients that without it they could not have obtained a better product with the most convenience, versatility and minimum skill in batter preparation with foolproof results.. A basic cake mix can be used to make countless permutation of surprisingly easy to make delicious recipes that only needs your creativity and imagination( to what additional ingredients )you have to add get it done as you like. In comparison Try to make a cake by single stage method(or muffin method)by adapting an ordinary balanced recipe made by the traditional creaming or blending method. Or just mix the sponge cake/chiffon cake/angel cake ingredients STRAIGHT ,ALL IN without following the requisite steps . You will see that the resulting baked cake quality is inferior. The base of cake premixes are already programmed to absorb the load of additional ingredients and abbreviated steps in cake preparation and still tolerant enough to come out as satisfactory baked product. Roy