Cake baking – a guide

  1. Go to the shop and stock up on missing ingredients.
  2. Weigh out ingredients substituting creatively. eg  No malt extract? Try honey.
  3. Return to shop for bananas you forgot to buy on the first trip.
  4. Turn on oven.
  5. Grind cinnamon sticks in pestle and mortar when you realise you are short of yet another ingredient ie ground cinnamon. Ignore the protestations from offspring upstairs who says it sounds like someone is trying to kick the door down.
  6. Mix everything together and pour mixture into tins.
  7. Bake for the requisite time.
  8. When cool, wrap well and send to grateful (other) offspring at university.

For those interested in recipes, here’s what you need to make this cake…..

cake 001

10oz / 250g Plain Flour

1 teaspoon Bicarbonate of Soda

4oz / 100g Soft Brown Sugar

6 teaspoons mixed ground spices (ginger, nutmeg, cinnamon etc in a ratio of your preference)

2 big* spoons molasses or black treacle

2 big spoons malt extract

4 big spoons orange juice

4 big spoons vegetable oil

2 bananas, mashed (the riper and blacker the better)

2 eggs

Beat all these ingredients together well. Stir in 4oz / 100g raisins (or mixture of raisins and chopped preserved ginger – I used stem ginger in syrup, but crystallised would work as well).

Put into cake tin(s). I use 2 x 1lb Loaf Tins for this recipe.

Bake at 180°C for 25 minutes or so, until firm when pressed.

* A big spoon (or tablespoon) is bigger than the one you would use to eat your dessert but smaller than the one used to slop your stew on your plate in the school/staff canteen. If in doubt, guess; despite what Heston Blumenthal may say, it’s not an exact science.


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