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Fit, trim
and slim after all your summer holiday dieting and exertions?
Want to keep it that way? Better look away now...
STICKY
TOFFEE CAKE
Ingredients
3 oz butter (75g) (room temperature)
5oz caster sugar (150g)
2 size 2 eggs, beaten
6 oz self raising flour (175g)
6 oz stoned dates, chopped (175g)
6 fl oz boiling water (175ml)
½ teaspoon vanilla essence
2 teaspoons Camp coffee
¾ teaspoon bicarbonate of soda
For the
topping:
3 oz soft brown sugar (175g)
2 oz butter (50g)
3 tablespoons double cream
1. Grease
and line a tin 11"x7¼" and 1¼" deep, which is slightly deeper
than a Swiss roll tin. Make sure the paper comes at least 1" above
the edge of the tin because you will have to hold on to this to
remove the baked cake from the tin. Make particularly sure the
paper is liberally greased.
2. Put butter & sugar together in a bowl and beat with electric
handwhisk until light and fluffy. Then gradually add beaten eggs,
a little at a time, beating well between each addition. Then lightly
fold in sieved flour, using a metal spoon.
3. Put chopped dates in a seperate bowl and pour in boiling water.
Add vanilla, Camp coffee and finally the bicarb of soda. Stir
thoroughly to mix then pour off the liquid into the creamed mixture,
gradually mixing this to a smooth batter, then pour the mixture
into the lined tin. Now simply *sprinkle* the dates over the surface
and transfer to the centre of the oven to bake for 45 minutes.
When it is cooked it should have a nicely rounded springy top
and show signs of shrinking away from sides of tin.
4. About 10 mins before the cake is due to come out of oven, combine
all Ingredients for topping in a saucepan and heat gently until
sugar has dissolved and it is bubbling. As soon as the cake comes
out of the oven stab it all over with a thick skewer. Then immediately
pour the bubbling butterscotch over the surface. Leave it to cool
in the tin.
5. To serve, lift the cake from the tin by holding on to the greaseproof
lining paper. Transfer the cake to a flat board and, using a sharp
knife, divide it into 12 squares then shove tons of cream all
over it.
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Christmas
spiral bread
Ingredients
1 loaf (14-16 oz) sweet or white bread dough
1/3 cup chopped red candied cherries
1/3 cup chopped green candied cherries
1/4 cup chopped toasted slivered almonds
1 slightly beaten egg white
1 egg yolk
1 tbsp water
Directions
Grease a 9 x 5 x 3-inch loaf pan. On a lightly floured surface
roll dough into a 14 x 9 inch rectangle. Combine candied cherries,
almonds and egg white. Spread over dough. Beginning at short ends,
roll each side up jelly-roll style to center. Place dough double
roll side up in prepared pan. Cover, let rise until loaf just
comes to top of pan. Combine egg yolk and water. Brush over loaf.
Bake in 350 degree oven 25-30 minutes. Remove from pan and cool
on wire rack. Drizzle or spread with icing.
ICING: Mix 1/2 cup sifted powdered sugar and 1 teaspoon
milk until smooth. Add more milk a few drops at a time to desired
consistency.
Servings: 6 servings
KN24
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