Pin on cakes etc

4 large eggs 8 oz self- raising flour 2 ½ oz ground almonds ½ teaspoon almond extract Pink food coloring For the apricot jam: 8 oz apricots, quartered, stoned and roughly chopped 8 oz jam sugar For the marzipan: 8 oz ground almonds 4 oz powdered sugar, plus extra for dusting 4 oz superfine sugar

Mary Berry's Lemon Drizzle Cake (Better Than Starbucks) Savvy Bites

Preheat oven to 350 F. Cut the pears into thin slices. For about one minute, use an electric mixer to mix the butter and sugar well in a bowl. Put the eggs, vanilla, and lemon zest in the bowl.

Pin on Mary Berry's Baking Bible

Mary Berry Cut and Come Again Cake is a moist British fruit cake made with self-raising flour, sugar, butter, eggs, milk, and mixed dried fruit. It gets its name from the tradition of being able to "cut and come again" for multiple servings. The cake is bursting with the sweet flavors of dried fruit and has a delightful texture.

Grandma Abson's Traditional Baking It’s Cut and Come Again Cake

Preheat oven to Gas 4/360F degrees. Grease and line a 6 inch tin. Sift flour, salt and spice together. Add fat to dry ingredients. Rub until mixture resembles fine breadcrumbs. Stir in sugar add beaten egg and milk/water mix. Beat well for a minute. Add dried fruit. Bake for 1 hour 20 minutes.

JibberJabberUK Cut and Come Again Cake

Cuts into 6 generous slices 225g baking spread, straight from the fridge 225g caster sugar 4 large eggs 225g self-raising flour 1 level tsp baking powder For the filling and topping About 4 tbsp.

The English Kitchen Cut and Come Again Cake

Cut and come again cake from Mary Berry's Baking Bible: Over 250 Classic Recipes (page 90) by Mary Berry Shopping List Ingredients Notes (0) Reviews (0) caster sugar raisins.

The English Kitchen Cut and Come Again Cake

Preheat the oven to 180°C/350°F. To make the sponge, put the eggs, sugar and lemon zest into a large heat-proof bowl lemon zest in a large bowl set over a pan of simmering water. Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour.

Pin on Gramp recipes

Cut and Come Again Cake 6oz/175g butter 12oz/340g self raising flour 1 tsp mixed spice 4oz/110g soft brown sugar 8oz/225g mixed dried fruit (sultanas, currants, raisins, mixed peel, cherries) 3 eggs (beaten) 3 tbsps milk Grease and line an 8 inch/21 cms cake tin with baking paper. Rub the butter into the flour until it's like breadcrumbs.

Mary Berry Cut And Come Again Cake British Chefs Table

Method: 1. Put the currants, sultanas, raisins, rinsed, dried and quartered cherries, snipped apricots and chopped mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight. 2. Lightly grease a 23cm in deep round cake tin.

Yorkshire Food 17 Best Things To Eat & Drink

Yorkshire Recipes Baking, Favorites Cut & Come Again Cake. As the name suggests, this Cut and Come Again Cake is for, well, cutting and coming back again for another greedy guts slice! This is a recipe from Keighley's own 'Mike the Baker', the award-winning baker in the town and regular bakery contributor to the local ' Keighley News '.

Cut and come again cake Pictures from Everyday Life

Preheat oven to 160 degrees C Sift the flour into a large bowl. Mix together all the dry ingredients Rub in the butter Add the eggs and milk Mix well with a wooden spoon Grease and line a deep 7″ cake tin Spoon the mixture into the prepared tin Bake for one hour then check if done with a skewer

The English Kitchen Cut and Come Again Cake

What was good about it is you can put all the ingredients in all together, mix and pour into a greased deep tin; ingredients were changed slightly from original recipe: 350g self raising flour, 1 1/2tsp mixed spice, 175g butter, 175g muscovado sugar, 3 large eggs, 375g dried fruit and 3 tbsp milk - I added a little extra cinnamon and also sprink.

Mary Berry Cut And Come Again Cake British Chefs Table

Method. Use a large bowl to beat together the Margerine and the Caster Suger Blend the Spice Salt and Flour seperately then add to the bowl along with the the egg beaten in the milk. Blend to a smooth creamy consistency. Stir in the Fruit and Cherry halves Transfer the mixture into a 160mm (approx) loose bottom lined cake tin. Scatter some granulated suger on top for a crunchy finish and bake.

Rising To The Berry Cut and Come Again Cake

Ingredients * 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing * 225g caster sugar * 4 large eggs * 225g self-raising flour * 100g ground almonds * 1⁄2.

The Local Larder Cut and Come Again Cake

Instructions. Preheating the oven to 180°C (160°C fan) mark 4 is required. Grease and line a 900g loaf tin with parchment paper. In a large basin, thoroughly combine the oil, caster sugar, and eggs with a wooden spoon. Stir in the grated courgette and the zest and juice of the lemon.

The Local Larder Cut and Come Again Cake

What is the cut-and-come-again cake from Mary Berry? Key Takeaways Mary Berry's fruit cake is a classic British recipe that is easy to follow. Soak the dried fruits in brandy overnight to give them a rich and fruity flavor. Once the ingredients are mixed, bake the cake for 1.5 hours and enjoy! Understanding Mary Berry's Fruit Cake