GIN AND PINK GRAPEFRUIT TONIC LOAF CAKE FROM GOOD HOUSEKEEPING…

I am sure by now that my readers know that I love making my loaf cakes and the easier the recipe the more the cake is made. Last week I held a fund-raising coffee morning for Cancer Research and made two Soggy Orange Loaf Cakes and some homemade biscuits for the everyone to enjoy.

I had so many people asking for the recipe for the Soggy Orange Loaf Cake that I was told I should have printed the recipe off and charged for a copy of it and that way I could have made more money for the charity. I will remember that next time.

The recipe I am covering today was one a friend send me the link to on Facebook as she knows how much I love making my loaf cakes. Its’ a Good Housekeeping recipe and is available from their website but also on their Facebook page where you can also watch it being made. As like all my others, it’s very easy to make.

GIN AND PINK GRAPEFRUIT TONIC CAKE…

Ingredients

  • 200 g (7oz) unsalted butter, softened, plus extra to grease
  • 200 g (7oz) caster sugar
  • 4 medium eggs, beaten
  • 200 g (7oz) self-raising flour
  • 1/2 tsp baking powder
  • Finely grated zest 1 pink grapefruit
  • 75 ml (3 fl oz) gin

FOR THE SYRUP AND TOPPING

Ingredients

  • 75 g (3oz) caster sugar
  • 75 ml 1 pink grapefruit tonic water, we used Fentiman’s Pink Grapefruit Tonic Water
  • 3 tbsp gin
  • 100 g (3 ½oz) icing sugar, sifted
  • Red or pink food colouring

Method

  1. Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up at about 4cm (11/2in) higher than the sides of the tin.
  2. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, beating well after each addition.
  3. Fold in flour, baking powder and grapefruit zest (reserve remaining grapefruit for later), followed by the gin. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, make the sugar syrup: Half the grapefruit and squeeze the juice from one half only. Gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up the heat and boil for 1min. Remove from heat and mix in the gin and 1tbsp grapefruit juice.
  5. When the loaf comes out of the oven, poke holes all over the top with a skewer and slowly drizzle over half the gin syrup mixture. Leave to soak in for 10min then drizzle with remaining syrup. Leave to cool in tin on a wire rack.
  6. Cut the remaining half the grapefruit in half again, then slice a couple of thin half-moons from one of the halves. Lay the slices flat on a board, and cut along the segment lines into small triangle shapes. Put the triangles on kitchen paper to dry.
  7. Using the tin as a guide, run a knife horizontally along the top of the loaf cake to cut off the rounded top. Invert the cake on to a serving plate and peel off the parchment. Mix the icing sugar with enough grapefruit juice (about 11/2tbsp), to make a slightly thick but pourable icing. Use a cocktail stick to add a very small amount of food colouring to the icing, to tinge it a pale pink (repeat if necessary until you get the desired shade). Spoon icing over the cake and decorate with the grapefruit triangles.To store

    Store in an airtight container at room temperature for up to 5 days if without grapefruit decoration (or about 3 days with grapefruit slices).

     

     

CARROT LOAF CAKE FOR INTERNATIONAL CARROT DAY 2018…

Have you heard of International Carrot Day 4th April 2018?

The Carrot Day was founded 2003 to spread knowledge about the carrot and its good attributes around the world.

The day is increasingly popular and April 4th, 2012 carrot celebration was reported from France, Italy, Sweden, Russia, Australia, UK, and Japan.

If you love carrots then you will love The World Carrot Museum which is the first virtual museum in the world entirely devoted to the history, evolution, science, sociology, and art of Carrots. The mission is to educate, inform and amuse visitors through the discovery, collection, preservation, interpretation, and exhibition of objects relating to the Carrot. This site provides lots of interesting and useful information about the humble carrot. 

To celebrate International Carrot Day on the 4th April I thought I would add my Carrot Loaf Cake Recipe to my blog. Enjoy…

Carrot Loaf Cake

Ingredients

150g Butter or Margarine

175g Self Raising Flour

200g Brown Sugar

50g chopped walnuts

50g sultanas

2 eggs (whisked)

1 teaspoon vanilla extract

2 teaspoon ground cinnamon

2 large grated carrots

Method

Preheat oven to 150C or Gas 2

Place loaf cake liner or parchment paper in the tin

Put all ingredients except carrots and nuts into a large bowl and whisk well

Fold in the carrots and nuts

Pour into tin

Cook for around 60 minutes or until an inserted skewer comes out clean

Leave to stand for five minutes before removing from the tin

 

 

 

 

 

 

 

 

 

 

WHAT’S YOUR FAVOURITE LOAF CAKE RECIPE?…

A few years ago I published this book on ‘Over One Hundred Tips on Baking Cakes’which I am now in the process of updating and adding ‘loaf cakes recipes’, to the book.

If you have a favourite loaf cake recipe and would like to be featured in my book which will include the link to all your media sites then please pm me asap so that I can get it done for final print on November 5th. The book is also available at a local tea shop.

If you have any of your own copyright free pictures then please send these as well.

Look forward to hearing from some of you.

#NATIONAL CAKE WEEK – 2nd – 8th OCTOBER…

It’s National Cake Week this week in the UK so get out your scales and pop on that Pinney to make your special cake this week.

A movable feast that is always celebrated in the first full week of October. National Cake Week was founded by Lynn Hill in 2011, with the sole purpose of celebrating and sharing a whole cake together with family and friends. You will find a cake at the heart of almost every formal and informal gathering, whether in the office, a family birthday party, or a wedding and who doesn’t love a slice or two?

Cakes come in all shape sharing sizes, round, square and rectangular. Semi-naked, the cake of course, not the baker, with a feather-light sponge, filled and topped with fresh fruit, or a chocoholic overload that is sure to send you into a sugar rush high.

Whatever the occasion, National Cake Week is the time to celebrate the humble cake in all its glory. Share your creation on social media using the hashtag #nationalcakeweek

Also, share in here for us all to admire.

 

EASY 3 MINUTE SPELT BREAD RECIPE…

Easy 3 minute Spelt Bread

Ingredients

500g spelt flour
10g fast-acting dried yeast
half teaspoon sea salt
50g sunflower seeds
50g sesame seeds
50g linseeds
500 ml warm water

Method

Preheat oven to 200C/Gas 6
Combine all the ingredients, adding the water last
Mix well and turn the dough into a greased lined loaf tin
Put straight into the oven and bake for one hour
Remove loaf and turn it out of tin, then return it to the oven without the tin for a further 5 – 10 minutes.

 

TEA & CAKE AT DUNELM …

A cup of tea and cake at Dunelm can be just as tasty as having it at a nice garden centre/restaurant or tea room.

I don’t know about you but I can spend hours walking around Dunelm and always manage to find something new to buy. But do you always stop and have a tea and cake while you are in the store?

Well if you haven’t been before then I can highly recommend it especially their tea cakes, which are large square ones and more than enough for a snack. The cakes vary daily but this time I tried a Bakewell sponge slice. I love Bakewell slices so I was sure this would be just as tasty and I was not disappointed.

BAKEWELL BAKING FESTIVAL 12th-13th AUGUST…

BAKING, VINTAGE, MUSIC AND FAMILY FUN…

The World’s Baking Festival is back for it’s 4th year with it’s new bigger Baking Theatres and a World Baking Theme.

Live Music, Tea Dances, Baking and Food Village, Vintage Games, Camping, Custard Pie Fight, World Alternative Games, Masterclasses, Vintage Car Display, Competitions, Circus Skills, Great Food and Drink, Birds of Prey, Comedy Night and more…

Tickets available online . Take a look at last years video here .

Bakewell has been voted the second best town in Britain by the Times, and is the quintessential English market town in the Derbyshire Dales district of Derbyshire, England, deriving its name from ‘Beadeca’s Well’.

It is the only town included in the Peak District National Park, and is well known for the local confection Bakewell Pudding (often mistaken for the Bakewell Tart).

It is located on the River Wye, about thirteen miles (21 km) southwest of Sheffield, 31 miles (50 km) southeast of Manchester, and 30 miles (48 km) north of the county town of Derby; nearby towns include Chesterfield to the east and Buxton to the west northwest.

Not the biggest town in the UK according to the 2001 Census the civil parish of Bakewell had a population of 3,979.
The town is close to the tourist attractions of Chatsworth House and Haddon Hall

8 TIPS ON HOW TO MAKE THE BEST CAKE TEXTURE…

We all try to make our cakes taste delicious but at the same time it’s important to have the right texture to your cake. Some tips I have found to help you make the best cake texture are –

  1. Add 2 tablespoons of salad oil to your cake mixture, as this can keep the mixture moist and less crumbly.

2. Try using buttermilk instead of milk as it gives a better texture to your        cake. For every 250ml of buttermilk used add half a teaspoon of baking soda.

3. If you weigh four whole eggs in their shells, then whatever the weight is,  that’s how much each of flour, sugar and butter you should add. This will  ensure an delicious cake every time.

4. Measure all your ingredients accurately.

 5. Avoid over mixing as it can cause a heavy texture, beat the mixture until it  is just smooth.

6. Bake your cake immediately once mixed as the baking powder begins to  act as soon as its combined with liquid.

7. Leave scones for a minute before you pop them into the oven as resting  them allow the baking powder to become active.

8. Never open the oven for at least the first half of the baking time as the cold  air will interfere with the rising of the cake.

NATIONAL BBQ WEEK – 29th MAY – 4th JUNE…

National BBQ Week returns for a 20th time and will once again be looking to encourage even more Grill Thrills and Gastro Grilling, by ensuring that everyone; friends & families, retailers, pubs & clubs, streets & hotels fully embrace BBQ culture and really go for the grill!

Consisting of a hi-profile media and social-media campaign with supporting mobile apps, promotions and in-store activity, the 21st National BBQ Week, one of the UK’s leading awareness weeks, will kick-start summer and the prime BBQ season and offers brands a brilliant Barbie opportunity to get involved in what has been the outstanding engine for growth in the BBQ market, having increased the market from 9 million BBQ occasions in 1997 to over 120 million Barbi’s in 2015 worth in the region of £1.3 billion.*PR Week

Check out the National BBQ Week’s page for all the up to date info on BBQ’s popping up in your area.