Engagement Cake
4 oz. (1 cup) self-raising flour, sifted
1 level teaspoon baking powder, sifted
4 oz. (1/2 cup) luxury or easy-cream margarine
4 oz. (1/2 cup) castor (granulated) sugar
2 large eggs
Finely grated peel of 1 small orange
Chocolate Icing
1 oz. (2 T) luxury or easy-cream margarine
3 tablespoons (3 3/4 T) cold water
2 oz. (2 squares) plain (bitter) chocolate
6 oz. (1 cup) icing (confectioners') sugar, sifted
Decoration
12 yd. ribbon (colour to taste)
A circlet of fresh or artificial blossom
Pre-heat oven to moderate (350°F, Gas Mark 4). Brush an 8 in. sandwich tin (cake pan) with melted margarine and line the base with greased greaseproof (waxed) paper.
Place all cake ingredients into a mixing bowl and beat together with a wooden spoon until well-mixed, about 3 minutes.
Transfer to the prepared tin (pan) and bake in the centre of the oven for 25-35 minutes or until well risen and golden. Leave in the tin (pan) for 5 minutes then turn out and cool on a wire (cake) rack.
To make icing and decorate the cake:
Put all the ingredients, except sugar, in a bowl over a saucepan of hot water. Stir until the chocolate is melted and the mixture thickens slightly. Cool a little then beat in the sugar. Continue beating until the icing is of a coating consistency. Pour over the cake and leave to set.
Place the cake on a cakeboard or flat plate, tie ribbon round the sides (finishing with a bow), then stand a circlet of blossom on top.
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