Fruit and Nut Loaf

Make Basic or Rich Madeira Cake. After beating in the eggs, sugar, lemon peel and vanilla essence (extract), stir in 8 oz. (1 1/2 cups) mixed (chopped) dried fruit.

Transfer to a greased and paper-lined 2 lb. loaf tin (4 cup capacity oblong loaf pan). cover with about 2 level tablespoons (2 1/2 T) blanched almonds, cut into thin slivers. Bake as above.

Genoa Cake

Genoa Cake
Make Basic or Rich Madeira Cake as above. After beating in the eggs, sugar, lemon peel and vanilla essence (extract), add 8 oz. (1 1/2 cups) currants and raisins, 3 oz. (1/2 cup) mixed chopped peel, 2 tablespoons (2 1/2 T) washed, dried and chopped glace cherries and 1 oz. (4 cup) blanched and finely chopped almonds.

Bake in the centre of a cool oven (300°F, Gas Mark 2) for about 2 - 2 1/2 hours. Leave in the tin (pan) for 15 minutes before turning out on to a wire (cake) rack. Store in an air-tight container when cold.

Marble Cake

Marble Cake
Make exactly as Rich Madeira Cake but after beating in the eggs, divide the mixture in 2 equal portions. Fold half the sifted flour into one portion. Add 1 level tablespoon (1 1/4 T) sifted cocoa powder to remaining dry ingredients and fold into the second portion of creamed mixture alternately with 1 dessertspoon (1 T) milk. Drop alternate spoons of both mixtures into tin (pan) and bake as directed.

Caraway Seed Cake

Caraway Seed Cake
Make Basic or Rich Madeira Cake omitting the grated lemon peel. Add 4-6 level teaspoons caraway seeds. Do not add citron peel.

Rich Maceira Cake

Rich Madeira Cake
Make exactly as Basic Madeira, reducing baking powder to 1/2 level teaspoon only. Use 8 oz. (1 cup) fat and 8 oz. (1 cup) castor (granulated) sugar, 4 standard eggs, and lemon peel and vanilla essence (extract) as directed. Omit milk com¬pletely. Bake in the centre of the oven at the same temperature, allowing 10-20 minutes extra baking time.

Basic Madeira Cake : http://cakerecipebook.blogspot.com/2010/02/basic-madeira-cake-recipe.html

Basic Madeira Cake recipe

Basic Madeira Cake
8 oz. (2 cups) plain (all-purpose) flour
2 level teaspoons baking powder
1/4 level teaspoon salt
6 oz. (3/4 cup) butter or margarine, softened
6 oz. (3/4 cup) castor (granulated) sugar Finely grated peel of 1 small lemon
(optional)
1 teaspoon vanilla essence (extract)
3 standard eggs
2 tablespoons (2 1/2 T) cold milk
1 strip crystallized citron peel (optional)

Pre-heat oven to warm (325°F, Gas Mark 3). Brush a 7 in. round cake tin (pan) or 2 lb. loaf tin (4 cup capacity oblong loaf pan) with melted fat. Sift together flour, baking powder and salt. Cream the butter or margarine, sugar, lemon peel (if used) and vanilla essence (extract) together until light and fluffy then beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. Using a metal spoon, fold in the rest of the dry ingredients alternately with milk.

When eventually combined, transfer to the prepared tin (pan) and smooth evenly with a knife. Place a strip of citron peel (if used) on top of the cake. Bake in the centre of the oven for 1 1/2—1 3/4 hours or until well risen and golden, or until a cocktail stick etc. inserted into the centre comes out clean.

Leave in the tin (pan) for 10 minutes before turning out on to a wire (cake) rack. Carefully peel off the paper. Store in an air-tight container when cold.

American Style Ring Doughnuts

American Style Ring Doughnuts

12 oz. (3 cups) self-raising flour
1 level teaspoon salt
1 level teaspoon cinnamon
4 oz. (1/2 cup) butter, margarine or cooking fat (shortening)
2 oz. (1/4 cup) castor (granulated) sugar 1 standard egg, beaten
1/4 pint (5/8 cup) cold milk + 2 tablespoons (2 ½ T)
Deep fat or oil for frying
Extra castor (granulated) sugar for tossing

Sift the flour, salt and cinnamon into bowl. Cut the fat into the dry ingredients with a pastry cutter or round-topped knife then rub in with fingertips. Add the sugar and toss ingredients lightly together. Using knife, mix to a soft but not sticky dough with the beaten egg and milk. Turn out on to a lightly floured board and knead quickly until smooth. Roll out to ½ in. thick and cut into rounds with a 2 in. plain biscuit cutter. Remove the centres with a 1 in. cutter then re-roll trimmings and cut into more rings.

Fry, a few at a time, in hot fat or oil for about 3-4 minutes, turning once. Remove from pan, drain on soft kitchen (absorbent) paper and toss
in sugar.
Makes about 20.

Norfolk Scone

Norfolk Scone
1 lb. (4 cups) self-raising flour
2 level teaspoons salt
4 oz. (1/2 cup) butter or margarine
2 standard eggs, beaten
1/4 pint (5/8 cup) milk + 4 tablespoons (5 T)

Filling
1 oz. (2 T) softened butter or margarine 4 oz. (1 cup) currants
¼ level teaspoon grated nutmeg
4 oz. ( ½ cup) demerara sugar
Milk

Pre-heat oven to moderately hot (400°F, Gas Mark 6).
Sift together the flour and salt. Add the butter or margarine. Cut into the dry ingredients with a pastry cutter or round-topped knife then rub in with fingertips. Mix to a soft dough with the eggs and milk.

Turn on to a floured surface and knead lightly. Divide in half and roll each out into an 8 in. circle about 3/4 in. thick.

Lift one circle on to a greased baking tray (sheet) and spread with butter. Mix the currants, nutmeg and three-quarters of the sugar together
and sprinkle over the butter. Place the second circle on top and mark into 10 wedges. Brush with milk and sprinkle with remaining sugar. Bake in the centre of the oven for about 50 minutes. Leave for about 10 minutes, cut into wedges and serve while still warm.

Pull-apart Cake recipe

Pull-apart Cake
1 1/2 oz. (1 cup) cornflakes, crushed
1 level teaspoon finely grated orange peel 10 oz. (2 1/2 cups) self-raising flour
½ level teaspoon salt
2 oz. (1/4 T) castor (granulated) sugar
2 oz. (1/4 cup) cooking fat (shortening)
2 oz. (1/4 cup) butter
1 standard egg, beaten
6 tablespoons (1/2 cup) milk
4 level tablespoons (5 T) clear honey

Icing
4 oz. (3/4 cup) icing (confectioner's) sugar
3 dessertspoons (3 T) milk
1/2 teaspoon vanilla essence (extract)

Pre-heat oven to moderately hot (375°F, Gas Mark 5). Well grease 2 lb. loaf tin (4 cup capacity oblong loaf pan). Line base and sides with greased greaseproof (waxed) paper.

Mix the cornflakes and orange peel together and keep on one side.

Sift the flour and salt into a bowl. Add the sugar, cooking fat (shortening) and butter. With a pastry cutter or round-topped knife, cut the fats into the dry ingredients, then rub in finely with fingertips. Add the egg and milk and lightly stir until well mixed.

Turn the mixture on to a floured surface and knead lightly. With floured hands, shape the mixture into thirty 1 in. balls.

Place half the dough balls in the prepared tin (pan) and coat with 2 tablespoons (2 1/2 T) honey. Sprinkle over half the cornflake mixture then place the remaining dough balls on top. Spoon over the remaining honey, then sprinkle with the remaining cornflake mixture.

Bake in the centre of the oven for about 35-45 minutes, until lightly brown and cooked through, or until cocktail stick etc. inserted into the centre comes out clean. Leave in the tin (pan) for 5 minutes then turn out and cool on wire (cake) racks. Peel away the paper.

To make icing: sift the sugar into a bowl, gradually stir in the milk and vanilla essence (extract). Stir briskly until smooth. Spoon over the cake and serve warm.

Family Fruit Cake

8 oz. (2 cups) self-raising flour Dash of salt
4oz.(1/2cup) lard, cooking fat (shortening),
or margarine (or mixture of fats)
3 ½ oz. (just under z cup) castor
(granulated) sugar
5 oz. (1 cup) mixed (chopped) dried fruit
1 level teaspoon finely grated orange peel 1 standard egg, beaten
About 6-7 tablespoons (7 ½ - 8 3/4 T) cold milk to mix

Pre-heat oven to moderate, (350°F, Gas Mark 4). Brush a 1 lb. loaf tin (2 cup capacity oblong loaf pan) or 6 in. round cake tin (pan) with melted fat.

Line the base and sides with greaseproof (waxed) paper.

Brush the paper with more fat.

Sift the flour and salt into bowl. Add the fat. Cut into the dry ingredients with a pastry cutter or round-topped knife, then rub in finely with fingertips.

Add sugar, fruit and orange peel.

Toss the ingredients lightly together. Using a fork, mix to a semi-stiff batter with the egg and milk, stirring briskly without beating.

When evenly combined, transfer to the prepared tin (pan).

Bake just above the centre of the oven for 1-1 1/4 hours until well risen and golden or until a cocktail stick etc. inserted into the centre of the cake comes out clean.

Leave in the tin (pan) for 20 minutes, then turn out and cool on a wire (cake) rack. Peel away the paper and store the cake in an air-tight container when cold.

Walnut Ring

8 oz. (2 cups) self-raising flour
Dash of salt
4 oz. (1/2 cup) lard, cooking fat (shortening),
or margarine (or mixture of fats)
4 oz. (1 cup) walnuts, finely chopped
4 oz. (1/2 cup) castor (granulated) sugar 1 standard egg, beaten
1 teaspoon vanilla essence (extract) About 6-7 tablespoons (7 ½ - 8 3/4 T) cold milk to mix

Icing
4 oz. (1 cup) icing (confectioner's) sugar Warm water or orange juice
Shelled walnut halves

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush a 7 in. ring tin (pan) heavily with melted fat.

Sift the flour and salt into a bowl. Add the fat. Cut into the dry ingredients with a pastry cutter or round-topped knife, then rub in finely with fingertips.

Add the nuts and sugar.
Toss the ingredients lightly together then, using a fork, mix to a semi-stiff batter with the egg, vanilla essence (extract) and milk, stirring briskly without beating.

Transfer to the prepared tin (pan) and bake in the centre of the oven for 1-1 1/4- hours or until well risen and firm.

Leave in the tin (pan) for 5 minutes, then turn out and cool on wire (cake) rack.

When completely cold, pour over glace icing, made by mixing the sifted sugar to a thinnish but smooth icing with water or orange juice. Top the cake with walnut halves when the icing is set.

Austrian Style Hazelnut Jam Tart

4 oz. (1 cup) plain (all-purpose) flour 1 level teaspoon cinnamon
Dash of salt
4 oz. (1 cup) ground hazelnuts
3 1/2oz. (just under ½ cup) castor (granulated) sugar
4 oz. (1/2 cup) butter, slightly softened 1 egg yolk
Raspberry jam
1 egg white
Icing (confectioner's) sugar for dusting, optional

Stand 7 in. fluted flan ring on a lightly greased baking tray (sheet).
Sift the flour, cinnamon and salt into a bowl. Add the hazelnuts and sugar. Add the butter. Cut into the dry ingredients with a pastry cutter or round-topped knife, then rub in lightly with fingertips. Add the egg yolk and stir in with knife. Draw the mixture together, handling as little as possible, and wrap in foil. Refrigerate for 1 1/2-2 hours.

Before making the tart, pre-heat the oven to warm (325°F, Gas Mark 3).Take two-thirds of the dough and press into the prepared flan ring, making sure that the dough round the base and sides is of even thickness. (It should be thicker than shortcrust pastry.) Fill with jam. Turn the remaining dough onto a floured surface and roll out fairly thinly. Cut into strips and criss-cross over the jam filling, pressing the ends of the strips well into, the dough round the sides so that they hold in place.

Brush with lightly beaten egg white then bake in the centre of the oven for about 3/4-1 hour or until golden.
Leave for 10 minutes then carefully lift off flan ring and transfer tart to a plate. If liked, dust lightly with sifted icing (confectioner's) sugar. Serve while still warm and accompany, if liked, with softly whipped cream.