CHERRY ALMOND LOAF CAKE

Here is the recipe for the cake made by Lynette for last nights meeting. Please share your favourites with us by email to thehamptonwi@gmail.com.You can find more recipes by clicking the recipe Category at the bottom of the right hand column of this site

INGREDIENTS

Makes: 8-10 slices

200 grams natural-coloured glace cherries
250 grams self-raising flour
225 grams butter (softened)
175 grams caster sugar
3 large eggs (beaten)
2 – 3 drops almond essence
100 grams ground almonds
6 tablespoons milk

METHOD

Preheat the oven to 170ºC/150°C Fan/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake-tester comes out clean.
As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Shortbread

Here is the recipe for the fantastic shortbread Janice made for the garden party.
Don’t forget you can find more recipes by clicking on the Recipe category on the right hand side bar

Shortbread
100g butter
50g castor sugar
175g plain flour

Place all the ingredients in the mixer bowl and using a slow speed combine them until sticky.

Spoon into a 20cm (8inch) round flan ring placed on a baking sheet. Press down using the back of a spoon to smooth the surface. Prick lightly with a fork and divide into portions marking halfway through the shortbread with a sharp knife.

Bake in a cook oven (150 degrees C, 300 degrees F, Gas mark 2) for 40-50 mins.

Remove the flan ring carefully and cool the shortbread on a wire tray.
Dredge the shortbread with castor sugar.

Luscious Lemon Cake

Thanks to our star baker form April Pam Watkins for this recipie for Lemon Cake. Why not bake one for the Carnival stall on June 13th

4oz Butter
6oz Caster sugar
6oz Self raising flour
4tbls Milk
2 Large eggs
Grated rind of 1 lemon

Syrup- drizzle
3tbs Icing Sugar
3tbs fresh lemon juice

Method
Grease and line a 2lb loaf tin and pre-heat oven 350F or Gas 4
Cream together the butter and sugar then add the eggs
Sift in the flour and add the grated lemon and milk then mix to a soft dropping consistency
Put mixture into the tin and smooth the top

Bake for approx 40-45mins until firm

For the syrup topping
Sift the icing sugar and mix in the lemon juice then pour over the cake when it comes out of the oven. Leave the cake in the tin until completely cold before turning out and serving